Slow Cooker Leftover Turkey Curry
Leftover Turkey Curry. How to make a delicious, yet healthy turkey curry from your Thanksgiving or Christmas turkey leftovers. Ideal for an easy to prep one pot dinner and tastes amazing.
Leftover Turkey Curry Ingredients:
I always start by sauteing an onion in the slow cooker. Because I am using my Ninja Foodi I can do this directly in the pot. Once the onion has been sautéed with some extra virgin olive oil, cancel the sauté, and add in the seasonings. Mix in the coconut milk and tinned tomatoes.
Add in diced or shredded turkey, along with chickpeas, yoghurt, and any vegetables you are including. Mix well.
Place the lid on the slow cooker and cook on low for 4 hours. Serve and enjoy.
Optional. I blended 400g of steamed carrots and loaded them into the slow cooker for the sauce. It made the curry much creamier. You could do the same or do it with any root vegetable.
Speed. Want less prep? Then use ginger and garlic puree instead of fresh. I always have some in my fridge for quick dinners.
Vegetables. I added in 5 diced carrots and a small zucchini. Though you can mix and match this with which ingredients you have in.
Thanks for reading our slow cooker leftover turkey curry recipe on Recipe This. We have many more slow cooker recipes for you to check out next. Though if you love turkey, then I recommend you try our slow cooker turkey legs.
Calories: 665kcal | Carbohydrates: 56g | Protein: 39g | Fat: 35g | Saturated Fat: 22g | Cholesterol: 82mg | Sodium: 284mg | Potassium: 1286mg | Fiber: 15g | Sugar: 11g | Vitamin A: 5368IU | Vitamin C: 25mg | Calcium: 170mg | Iron: 11mg
Please Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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