Slow cooker turkey curry

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
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 8 persons



  1. 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.
  2. Step 2

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