Recipe information
Ingredients for - Slow cooker turkey curry
2. 4 garlic cloves, crushed or finely grated -
3. thumb-sized piece ginger, peeled and finely grated -
4. 1 red pepper, chopped -
5. 350g sweet potatoes peeled and roughly chopped (you can also use carrots, parsnips or other root veg) -
6. 700g turkey, cut into large pieces (or use the same amount of leftover roasted turkey) -
8. 2 tbsp curry paste (we used balti) -
12. small bunch of coriander, leaves picked and stalks reserved, both finely chopped -
13. 120g spinach (optional) -
14. cooked rice, to serve -
How to cook deliciously - Slow cooker turkey curry
1. Stage
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.
2. Stage
Serve the turkey curry with rice, scattered with the chopped coriander leaves, if you like.
