
This slow cooker turkey curry is rich, hearty, and packed with tender turkey, sweet potatoes, chickpeas, and a creamy tomato-coconut sauce. It's an easy make-ahead dinner with warming curry flavor and minimal hands-on cooking.
Add the turkey, sweet potatoes, chickpeas, chopped onion, garlic, ginger, and red pepper to the slow cooker. Spoon in the curry paste and tomato puree, then pour in the chopped tomatoes and coconut milk.
Stir in the chopped coriander stalks, salt, and a few grinds of black pepper until everything is evenly combined. Cover and cook on high for 3 hours 30 minutes or on low for 8 hours, until the turkey is tender and the sweet potatoes are cooked through.
If using spinach, stir it in during the last 15 minutes of cooking and cook until wilted. Taste and adjust the seasoning, then serve the curry hot with cooked rice and a scattering of chopped coriander leaves.
Use chicken instead of turkey if needed, and swap spinach for kale for a sturdier green. The curry keeps well in the fridge for up to 3 days and can be frozen for up to 3 months. If your sauce seems thin at the end, leave the lid off for 15 to 20 minutes on high to reduce slightly.