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
INGREDIENT :
1 onion, chopped
4 garlic cloves, crushed or finely grated
thumb-sized piece 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 coconut milk
small bunch of coriander, leaves picked and stalks reserved, both finely chopped
120g spinach (optional)
cooked rice, to serve
RECIPE DIRECTION :
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.
Serve the turkey curry with rice, scattered with the chopped coriander leaves, if you like.
