Slow cooker turkey curry
POULTRY MAIN DISH RECIPES
Go through extra Christmas turkey and make this sluggish cooker turkey curry. It goes through any simmered veg you might have extra as well - ideal for keeping away from food squander
Cooking Ingredients
- 1 onion, slashed
- 4 garlic cloves, squashed or finely ground
- thumb-sized piece ginger, stripped and finely ground
- 1 red pepper, slashed
- 350g yams stripped and generally slashed (you can likewise utilize carrots, parsnips or other root veg)
- 700g turkey, cut into enormous pieces (or utilize a similar measure of extra cooked turkey)
- 400g can chickpeas, depleted and flushed
- 2 tbsp curry glue (we utilized balti)
- 1 tbsp tomato purée
- 400g can slashed tomatoes
- 400g could coconut at any point milk
- little bundle of coriander, leaves picked and follows saved, both finely slashed
- 120g spinach (discretionary)
- cooked rice, to serve
Cooking Direction
Strategy
Stage 1
Tip the onion, garlic, ginger, red pepper, yams, turkey and chickpeas into a sluggish cooker. Mix in the curry glue and tomato purée, it is all around covered to guarantee everything. Pour in the cleaved tomatoes and coconut milk, and disperse in the hacked coriander stalks, 1 tsp salt and some ground dark pepper. Blend all that to consolidate. Cook on high for 3 hrs 30 mins, or low for 8 hrs. To add spinach, tip it in 15 mins before the finish of the cooking time. Mix well after 5 mins, whenever it has begun to shrink.
Stage 2
Serve the turkey curry with rice, dispersed with the cleaved coriander leaves, assuming that you like.