Slow cooker turkey curry
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 6 - 8
Skip to ingredients
Showing items 1 to 3 of 6
- 1 onionchopped
- 4 garlic clovescrushed or finely grated
- thumb-sized piece gingerpeeled and finely grated
- 1 red pepperchopped
- 350g sweet potatoespeeled and roughly chopped (you can also use carrots, parsnips or other root veg)
- 700g turkeycut into large pieces (or use the same amount of leftover roasted turkey)
- 400g can chickpeasdrained and rinsed
- 2 tbsp curry paste(we used balti)
- 1 tbsp tomato purée
- 400g can chopped tomatoes
- 400g can coconut milk
- small bunch of corianderleaves picked and stalks reserved, both finely chopped
- 120g spinach(optional)
- cooked riceto serve
Nutrition: Per serving (8)
- kcal289low
- fat12g
- saturates8glow
- carbs19g
- sugars10g
- fibre5g
- protein25ghigh
- salt1glow
Method
step 1
Tip the onion, garlic, ginger, red pepper, sweet potatoes, turkey and chickpeas into a slow cooker. Stir in the curry paste and tomato purée, ensuring everything is well-coated. Pour in the chopped tomatoes and coconut milk, and scatter in the chopped coriander stalks, 1 tsp salt and some ground black pepper. Mix everything to combine. Cook on high for 3 hrs 30 mins, or low for 8 hrs. If you want to add spinach, tip it in 15 mins before the end of the cooking time. Stir well after 5 mins, once it has started to wilt.
step 2
Serve the turkey curry with rice, scattered with the chopped coriander leaves, if you like.
