Reinvent your leftovers with Rupen's

After the big feast, don’t settle for another turkey sandwich! This year, transform your Thanksgiving leftovers into flavorful new meals with Rupen’s Indian sauces.

Our sauces make it effortless to turn what’s already in your fridge into something extraordinary — bold, aromatic, and ready in minutes.

Turkey Tikka Masala

A rich, comforting curry that gives leftover turkey a bold new life.

Serves: 2–3
Ingredients:

• 2 cups shredded cooked turkey (light or dark meat)

• 1 jar Rupen’s Tikka Masala Sauce

• 1 tbsp vegetable oil or butter

• ¼ cup water (as needed)

• Cooked basmati rice or naan, for serving

• Fresh cilantro, for garnish

Instructions:

1. Heat oil or butter in a medium saucepan over medium heat.

2. Add the shredded turkey and stir for 1–2 minutes until heated through.

3. Pour in Rupen’s Tikka Masala Sauce and stir gently to coat.

4. Add a splash of water if needed for consistency and simmer for 5–7 minutes until hot.

5. Serve warm with rice or naan, garnished with cilantro.

Sweet Potato Makhani

A creamy, vegetarian curry that turns leftover roasted sweet potatoes into a luscious dish.

Serves: 2
Ingredients:

• 2 cups roasted sweet potatoes (cubed)

• 1 jar Rupen’s Makhani Sauce

• 1 tbsp ghee or butter

• ¼ cup water or cream (optional)

• Chopped cilantro or crushed cashews, for garnish

Instructions:

1. Warm ghee or butter in a saucepan.

2. Add the sweet potatoes and sauté for 2–3 minutes.

3. Pour in Rupen’s Makhani Sauce, stir to combine, and simmer for 5 minutes.

4. Add a splash of water or cream if desired for a silkier texture.

5. Garnish with cilantro or cashews and serve hot with rice or naan.

Pumpkin Masala Curry

A fragrant, spiced curry that makes the most of leftover roasted pumpkin or squash.

Serves: 2–3
Ingredients:

• 2 cups roasted pumpkin or butternut squash (cubed)

• 1 jar Rupen’s Masala Sauce

• 1 tbsp olive oil

• ¼ tsp cumin seeds (optional)

• ¼ cup coconut milk (optional, for richness)

• Salt, to taste

Instructions:

1. Heat olive oil in a skillet over medium heat; add cumin seeds if using.

2. Add roasted pumpkin and sauté for 2 minutes.

3. Pour in Rupen’s Masala Sauce and simmer for 5–7 minutes.

4. Stir in coconut milk for a creamy texture and season with salt if needed.

5. Serve with warm basmati rice or as a side to roasted meats.

Green Bean Korma

A rich, nutty curry made from simple leftovers — an easy vegetarian side or light main.

Serves: 2–3
Ingredients:

• 2 cups cooked or leftover green beans

• 1 jar Rupen’s Korma Sauce

• 1 tbsp ghee or butter

• 2 tbsp toasted sliced almonds (optional)

• ¼ cup water, as needed

Instructions:

1. Heat ghee or butter in a skillet over medium heat.

2. Add the green beans and toss for a minute.

3. Pour in Rupen’s Korma Sauce and stir well.

4. Simmer for 5 minutes, adding a splash of water if needed.

5. Top with toasted almonds and serve warm.