Hamdi Saidani This slow-cooker turkey curry is an easy and comforting meal! Made with tender turkey, sweet potatoes, chickpeas, and coconut milk, it’s packed with flavor and perfect for a cozy dinner. Just toss everything into the slow cooker, let it simmer, and enjoy a rich, delicious curry served over rice!
Jump to RecipeIngredients Needed:
- 1 onion, chopped
- 4 garlic cloves, crushed or finely grated
- A thumb-sized piece of ginger, peeled and finely grated
- 1 red pepper, chopped
- 350g sweet potatoes peeled and roughly chopped (you can also use carrots, parsnips or other root veg)
- 700g turkey, cut into large pieces (or use the same amount of leftover roasted turkey)
- 400g can chickpeas, drained and rinsed
- 2 tbsp curry paste (we used balti)
- 1 tbsp tomato purée
- 400g can chopped tomatoes
- 400g can of coconut milk
- Small bunch of coriander, leaves picked and stalks reserved, both finely chopped
- 120g spinach (optional)
- cooked rice, to serve
How To Make Slow Cooker Turkey Curry Recipe?
- Add ingredients to the slow cooker: Place the onion, garlic, ginger, red pepper, sweet potatoes, turkey, and chickpeas into the slow cooker.
- Mix in the spices: Stir in the curry paste and tomato purée, making sure everything is well coated.
- Pour in the liquids: Add the chopped tomatoes, coconut milk, and finely chopped coriander stalks. Season with 1 tsp salt and black pepper. Mix everything well.
- Cook the curry: Cover and cook on high for 3 hrs 30 mins or low for 8 hrs, until the turkey is tender and flavors blend.
- Add spinach (if using): Stir in the spinach 15 minutes before the end and let it wilt. Stir again after 5 minutes.
- Serve and enjoy: Spoon the curry over rice and top with fresh coriander leaves, if you like.
Recipe Tips:
- Sear the Turkey for Extra Flavor: If you have time, quickly brown the turkey in a pan before adding it to the slow cooker. This helps lock in juices and adds a rich, deep flavor to the curry.
- Use Full-Fat Coconut Milk for Creaminess: Light coconut milk can make the curry thinner and less rich. For the best texture and taste, use full-fat coconut milk.
- Chop Vegetables Evenly for Even Cooking: Cut the sweet potatoes and red pepper into similar-sized pieces. This ensures they cook evenly and don’t become too soft or undercooked.
- Adjust the Curry Paste to Your Taste: Some curry pastes are spicier than others. Start with 1 tablespoon, taste after cooking, and add more if needed. If it’s too spicy, add a little extra coconut milk.
- Don’t Add Spinach Too Early: Spinach cooks very fast. If you add it too soon, it will become mushy. Stir it in 15 minutes before serving for the best texture and color.
How To Store & Reheat Leftovers?
- Refrigerate: Let the Slow Cooker Turkey Curry cool to room temperature. Then, put it in a sealed container and keep it in the fridge for up to 4 days.
- Freeze: After the curry cools, pour it into a freezer-safe container, leaving some space at the top. Freeze for up to 3 months.
- Reheat: Pour the curry into a pot and warm it over low heat, stirring occasionally. If it’s too thick, add a splash of water or coconut milk to loosen the sauce. Heat until steaming hot.
Nutrition Facts:
- Calories: 450 kcal
- Total Fat: 15g
- Saturated Fat: 8g
- Cholesterol: 80mg
- Sodium: 600mg
- Potassium: 900mg
- Total Carbohydrate: 45g
- Dietary Fiber: 10g
- Sugars: 10g
- Protein: 40g
Jamie Oliver Slow Cooker Turkey Curry Recipe
Course: DinnerCuisine: BritishDifficulty: EasyServings
4
servingsPrep time
15
minutesCooking time
3
hours30
minutesCalories
450
kcalThis slow-cooker turkey curry is an easy and comforting meal! Made with tender turkey, sweet potatoes, chickpeas, and coconut milk, it’s packed with flavor and perfect for a cozy dinner. Just toss everything into the slow cooker, let it simmer, and enjoy a rich, delicious curry served over rice!
Ingredients
1 onion, chopped
4 garlic cloves, crushed or finely grated
A thumb-sized piece of ginger, peeled and finely grated
1 red pepper, chopped
350g sweet potatoes peeled and roughly chopped (you can also use carrots, parsnips or other root veg)
700g turkey, cut into large pieces (or use the same amount of leftover roasted turkey)
400g can chickpeas, drained and rinsed
2 tbsp curry paste (we used balti)
1 tbsp tomato purée
400g can chopped tomatoes
400g can of coconut milk
Small bunch of coriander, leaves picked and stalks reserved, both finely chopped
120g spinach (optional)
cooked rice, to serve
Directions
- Add ingredients to the slow cooker: Place the onion, garlic, ginger, red pepper, sweet potatoes, turkey, and chickpeas into the slow cooker.
- Mix in the spices: Stir in the curry paste and tomato purée, making sure everything is well coated.
- Pour in the liquids: Add the chopped tomatoes, coconut milk, and finely chopped coriander stalks. Season with 1 tsp salt and black pepper. Mix everything well.
- Cook the curry: Cover and cook on high for 3 hrs 30 mins or low for 8 hrs, until the turkey is tender and flavors blend.
- Add spinach (if using): Stir in the spinach 15 minutes before the end and let it wilt. Stir again after 5 minutes.
- Serve and enjoy: Spoon the curry over rice and top with fresh coriander leaves, if you like.
Notes
- Sear the Turkey for Extra Flavor: If you have time, quickly brown the turkey in a pan before adding it to the slow cooker. This helps lock in juices and adds a rich, deep flavor to the curry.
- Use Full-Fat Coconut Milk for Creaminess: Light coconut milk can make the curry thinner and less rich. For the best texture and taste, use full-fat coconut milk.
- Chop Vegetables Evenly for Even Cooking: Cut the sweet potatoes and red pepper into similar-sized pieces. This ensures they cook evenly and don’t become too soft or undercooked.
- Adjust the Curry Paste to Your Taste: Some curry pastes are spicier than others. Start with 1 tablespoon, taste after cooking, and add more if needed. If it’s too spicy, add a little extra coconut milk.
- Don’t Add Spinach Too Early: Spinach cooks very fast. If you add it too soon, it will become mushy. Stir it in 15 minutes before serving for the best texture and color.
