• 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


  • 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.

  • STEP 2

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

Goes well with


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