Slow Cooker Turkey Sweet Potato Curry

Name: Slow Cooker Turkey Sweet Potato Curry
Prep time: 20 min
Cook time: 480 min
Total time: 500 min
Yield: 8
Ingredients: 700 g turkey, cut into large pieces; 400 g chickpeas, drained and rinsed; 350 g sweet potatoes, peeled and roughly chopped; 1 red pepper, chopped; 120 g spinach; 1 onion, chopped; 4 clove garlic, crushed or finely grated; 1 thumb-sized piece ginger, peeled and finely grated; 2 tbsp curry paste; 1 tbsp tomato puree; 400 g chopped tomatoes; 400 g coconut milk; 1 small bunch coriander leaves and stalks, finely chopped; 1 tsp salt; 1 pinch black pepper; cooked rice, to serve

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.

Servings8 Portions

Prep Time20 Mins

Cook Time480 Mins

Difficulty

Easy

Ingredients

turkey, cut into large pieces
700 g
chickpeas, drained and rinsed
400 g
sweet potatoes, peeled and roughly chopped
350 g
red pepper, chopped
1
spinach
120 g
onion, chopped
1
garlic, crushed or finely grated
4 clove
ginger, peeled and finely grated
1 thumb-sized piece
curry paste
2 tbsp
tomato puree
1 tbsp
chopped tomatoes
400 g
coconut milk
400 g
coriander leaves and stalks, finely chopped
1 small bunch
salt
1 tsp
black pepper
1 pinch
cooked rice, to serve

Step-by-Step Instructions

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.

Chef's Tips

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.