Slow cooker turkey curry

• onion↗1

  chopped

• garlic cloves↗4

  crushed or finely grated

• ginger↗thumb-sized piece

  thumb-sized piece, peeled and finely grated

• red pepper↗1

  chopped

• sweet potatoes↗350g g

  peeled and roughly chopped (you can also use carrots, parsnips or other root veg)

• turkey↗700g g

  cut into large pieces (or use the same amount of leftover roasted turkey)

• can chickpeas↗400g g

  drained and rinsed

• curry paste↗2 tbsp tbsp

  (we used balti)

• tomato purée↗1 tbsp tbsp
• can chopped tomatoes400g g
• can coconut milk↗400g g
• small bunch of coriander

  leaves picked and stalks reserved, both finely chopped

• spinach↗120g g

  (optional)

• cooked rice↗

  to serve

Step-by-step instructions

1. 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.

2. 2

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