Slow cooker turkey curry

Use up leftover Christmas turkey and make this slow cooker turkey curry. It uses up any roasted veg you may have leftover too – ideal for avoiding food waste

Ingredients

• 1 onion, chopped
• 4 garlic cloves, crushed or finely grated
• thumb-sized piece ginger, peeled and finely grated
• 1 red pepper, chopped
• 350 g sweet potatoes peeled and roughly chopped (you can also use carrots, parsnips or other root veg)
• 700 g turkey, cut into large pieces (or use the same amount of leftover roasted turkey)
• 400 g can chickpeas, drained and rinsed
• 2 tbsp curry paste (we used balti)
• 1 tbsp tomato purée
• 400 g can chopped tomatoes
• 400 g can coconut milk
• small bunch of coriander, leaves picked and stalks reserved, both finely chopped
• 120 g spinach (optional)
• cooked rice, to serve

Steps

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.
2. Serve the turkey curry with rice, scattered with the chopped coriander leaves, if you like.