Easy slow cooker leftover turkey curry
No need to sweat it with this really easy curry that combines leftover turkey meat with spices and chopped tomatoes for a delicious and comforting meal
Ingredients
- 700-800 g leftover turkey meat
- 1 onion
- 6 cloves garlic
- 2 inch fresh piece of ginger
- 1 tablespoon garam masala
- 1 tablespoon curry powder your choice of strength
- 1 teaspoon turmeric
- A glug of vegetable oil
- 1 chicken stock cube or stock jelly
- 1 tablespoon tomato puree/paste
- 1 tin of chopped tomatoes
- 100 ml of water
- 250 g frozen spinach
- A squeeze of lemon juice
- Fresh coriander to serve
Instructions
- Make the curry paste first but getting a blender or food processor, and adding the onion, garlic, ginger, curry powder, garam masala, turmeric, salt, pepper and vegetable oil.
- Blend together until you have a smooth paste.
- Add the paste to your slow cooker, then the rest of the ingredients - the chopped tomatoes, tomato paste, the chicken stock cube, water and your leftover turkey meat. Give it all a good stir.
- Cover and cook on low for 5-6 hours or on high for 3-4 hours.
- Around an hour before serving, add the frozen spinach, and a squeeze of lemon juice and and stir through. Or any other vegetables of your choice.* If you feel the curry isn't wet enough, you can also add more water at this time.
- Sprinkle with chopped fresh coriander before serving, alongside steamed basmati rice and naan bread
Notes
* If you're planning on adding raw potatoes to this curry, I would suggest adding them alongside the turkey and the chopped tomatoes. These take longer to cook and they may still be firm and under done if you add them alongside the spinach and other vegetables.
Nutrition
Calories: 281kcalCarbohydrates: 6.4gFat: 9.4g