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    Home » Recipes » Slow Cooker Mains

    Published on Nov 9, 2020. Modified on Sep 18, 2023 by bakingqueen74. This post may contain affiliate links. 10 Comments

    Slow Cooker Turkey Curry

    274 shares
    • 82
    Jump to Recipe

    This slow cooker turkey curry combines Indian flavours with lean turkey and plenty of vegetables for an easy and healthy dish that the whole family will love! 

    Curry in a silver curry dish, on a white wooden surface with herbs and bread in the background.

    My slow cooker is my saviour when it comes to midweek meals. In the morning I can quickly prepare my ingredients and then leave my slow cooker cooking away all day while I work. 

    If you are even shorter on time, you can even throw the ingredients into the pot at lunchtime and use the high setting and your dish will still be ready for dinnertime.

    Jump to:
    • Turkey
    • Ingredients
    • Step by step
    • Recipe variations
    • How to thicken a slow cooker curry
    • FAQ
    • If you like this
    • Recipe
    • Reviews

    Turkey

    Turkey is cheap and low in fat so it is a good protein to choose to base your evening meal on when you need a budget-friendly and healthy dish. 

    I use fresh diced turkey breast in this slow cooker turkey curry recipe, you could also swap it for diced turkey thigh if you prefer.

    Turkey curry in a silver serving bowl, naan bread in background.

    Turkey breast, as a low-fat option, will make this turkey curry suitable for plans like Slimming World and WW.

    Turkey thigh is the dark meat so would offer more flavour but this needs to be balanced with a higher fat content, if that is a concern for you. Both taste delicious!

    Ingredients

    Use this for your shopping list. Get the quantities in the recipe card at the end of the post below.

    • diced turkey – I use fresh diced turkey breast but you can also use fresh diced turkey thigh.
    • vegetables of your choice – I use red pepper, courgette (zucchini) and spinach
    • for the curry base:
      • onion
      • garlic
      • ginger puree or fresh ginger
      • chopped tomatoes
      • tomato puree
    • spices for the curry:
      • garam masala
      • turmeric
      • cumin seeds
      • ground coriander
      • paprika
      • chilli powder
      • salt
    • fresh coriander leaves – to garnish.

    Step by step

    Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this turkey curry recipe perfectly every time.

    Scroll down for the recipe card with quantities and more tips at the bottom of the page.

    1. Place the diced onion, crushed garlic, ginger puree (or grated ginger), chopped cherry tomatoes in the slow cooker pot.
    Onion, garlic, ginger and chopped tomatoes in slow cooker pot.
    1. Add all the spices (1 teaspoon each of garam masala, turmeric, cumin seeds, ground coriander, paprika, chilli powder, salt) and two tablespoons of tomato puree, and mix.
    Curry base with spices in slow cooker pot.
    1. Add the sliced red pepper, chopped courgette and diced turkey breast and stir well so the vegetables and turkey breast are coated in the curry paste you have made following the steps above.
    Turkey curry ingredients in slow cooker pot.
    1. Cook on high for 3-4 hours or on low for 6 hours.
    1. Fifteen minutes before the end of cooking, add the two more tablespoons of tomato puree and half the fresh chopped coriander. Stir, then add 50 g of fresh spinach.
    Spinach in pot.
    1. Cook for a further fifteen minutes then serve garnished with the rest of the chopped fresh coriander.
    Cooked turkey curry in slow cooker pot.

    Recipe variations

    • Vary the vegetables based on what you have to hand, mushrooms, baby corn, mange tout, carrot, and so on will all work well.
    • Add a sliced red chilli if you like your curry hotter!
    • Stir in some single cream before serving for a creamier turkey curry.
    Close up of curry topped with fresh coriander in a silver bowl.

    How to thicken a slow cooker curry

    If your crockpot curry turns out runny (it shouldn’t if you use this recipe but there are so many variables in the ingredients) then you could thicken the sauce by:

    • turning to high with the lid off for the last hour
    • stirring through some ground almonds and/or tomato puree
    • using a cornflour paste

    Check out my guide to using a slow cooker successfully for loads of slow cooker tips for thickening sauces and getting the best out of your slow cooker.

    FAQ

    Can I use leftover turkey in this recipe?

    Using your leftover turkey from Christmas (or Thanksgiving) in a turkey curry is a great way to enjoy your leftovers and give them new life. However it is not recommended to use leftover cold cooked turkey in the slow cooker. This is because slow cookers should not be used for reheating meat that has already been cooked.
    When it comes to reheating food you need to make sure you heat it to piping hot as quickly as possible. Slow cookers by their nature have a long slow cooking time so should not be used to reheat ready cooked food, including leftover meat in a curry sauce. You should therefore use fresh turkey for this recipe.
    But you can alternatively make this same recipe in a pan on the hob/stovetop instead, using leftover turkey. See hob method below.

    Can I make this curry in a pan on the hob?

    Yes. In a large saucepan or frying pan, heat a little oil and cook the onion until translucent (3-5 minutes), then add the garlic and cherry tomatoes and cook for 1-2 minutes more, then add the spices and tomato puree and cook for one minute. Finally add the vegetables and your leftover turkey, stir to coat with the spices, then add 250-350 ml (1 to 1 and a half cups) of boiling water and bring to the boil them simmer on a high heat until completely heated through and piping hot.

    If you like this

    … you might also like

    • slow cooker chicken pasanda
    • slow cooker lamb curry
    • slow cooker beef curry
    • slow cooker chicken saag curry
    • slow cooker turkey chilli from Recipes from a Pantry

    Recipe

    Colourful turkey curry in a silver curry dish, view from above on white background.

    Slow Cooker Turkey Curry

    A healthy and delicious slow cooker turkey curry which is easy to prepare and great for family mealtimes or as a part of a curry night
    4.90 from 19 votes
    Print Pin Rate Save Saved!
    Course: Main Course
    Cuisine: Indian
    Prep Time: 10 minutes minutes
    Cook Time: 6 hours hours
    Total Time: 6 hours hours 10 minutes minutes
    Servings: 4
    Calories: 257kcal
    Author: Lucy Allen | BakingQueen74

    Ingredients

    • 1 onion diced
    • 3 garlic cloves crushed
    • 1 tbsp ginger puree or small piece of fresh ginger, grated
    • 8 cherry tomatoes (or 2 tomatoes), chopped
    • 1 tsp garam masala
    • 1 tsp turmeric
    • 1 tsp cumin seeds
    • 1 tsp ground coriander
    • 1 tsp paprika
    • 1 tsp chilli powder I use mild
    • 1 tsp salt
    • 4 tbsp tomato puree
    • 1 red pepper sliced
    • 1 courgette chopped
    • 600 g diced turkey breast
    • 50 g fresh spinach
    • 10 g fresh coriander chopped

    Equipment

    large oval slow cooker
    large oval slow cooker

    Video

    Instructions 

    • Place the diced onion, crushed garlic, ginger puree (or grated ginger), chopped cherry tomatoes in the slow cooker pot.
      1 onion, 3 garlic cloves, 1 tbsp ginger puree, 8 cherry tomatoes
    • Add all the spices (1 teaspoon each of garam masala, turmeric, cumin seeds, ground coriander, paprika, chilli powder, salt) and two tablespoons of tomato puree, and mix.
      1 tsp garam masala, 1 tsp turmeric, 1 tsp cumin seeds, 1 tsp ground coriander, 1 tsp paprika, 1 tsp chilli powder, 1 tsp salt
    • Add the sliced red pepper, chopped courgette and diced turkey breast and stir well so the vegetables and turkey breast are coated in the curry paste you have made following the steps above.
      1 red pepper, 1 courgette, 600 g diced turkey breast
    • Cook on high for 3-4 hours or on low for 6 hours.
    • Fifteen minutes before the end of cooking, add the two more tablespoons of tomato puree and half the fresh chopped coriander. Stir, then add 50 g of fresh spinach.
      4 tbsp tomato puree, 10 g fresh coriander, 50 g fresh spinach
    • Cook for a further fifteen minutes then serve garnished with the rest of the chopped fresh coriander.

    Notes

    Can I use leftover turkey in this recipe?
    Using your leftover turkey from Christmas (or Thanksgiving) in a turkey curry is a great way to enjoy your leftovers and give them new life. However it is not recommended to use leftover cold cooked turkey in the slow cooker. This is because slow cookers should not be used for reheating meat that has already been cooked.
    When it comes to reheating food you need to make sure you heat it to piping hot as quickly as possible. Slow cookers by their nature have a long slow cooking time so should not be used to reheat ready cooked food, including leftover meat in a curry sauce. You should therefore use fresh turkey for this recipe.
    But you can alternatively make this same recipe in a pan on the hob/stovetop instead, using leftover turkey. See hob method below.
    Can I make this curry in a pan on the hob?
    Yes. In a large saucepan or frying pan, heat a little oil and cook the onion until translucent (3-5 minutes), then add the garlic and cherry tomatoes and cook for 1-2 minutes more, then add the spices and tomato puree and cook for one minute. Finally add the vegetables and your leftover turkey, stir to coat with the spices, then add 250-500 ml (1-2 cups) of boiling water and bring to the boil them simmer on a high heat until completely heated through and piping hot.
    Recipe variations
    • Vary the vegetables based on what you have to hand, mushrooms, baby corn, mange tout, carrot, and so on will all work well.
    • Add a sliced red chilli if you like your curry hotter!
    • Stir in some single cream before serving for a creamier turkey curry.
    How to thicken a slow cooker curry
    If your crockpot curry turns out runny (it shouldn’t if you use this recipe but there are so many variables in the ingredients) then you could thicken the sauce by:
    • turning to high with the lid off for the last hour
    • stirring through some ground almonds and/or tomato puree
    • using a cornflour paste
    Check out my guide to using a slow cooker successfully for loads of slow cooker tips for thickening sauces and getting the best out of your slow cooker.
     
    Did you try and love this recipe?Then please leave a star rating and comment below to let me know how you got on!

    More Slow Cooker Mains

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      Slow Cooker Turkey Mince Stew
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      Slow Cooker Butternut Squash Soup
    • Melting baked camembert cheese in a bread bowl on wooden board.
      Slow Cooker Baked Camembert in Bread
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      Slow Cooker Leek and Potato Soup

    Reader Interactions

    Comments

    1. Ellie90 says

      November 07, 2023 at 11:16 am

      Hi 🙂 could you use turkey mince in this recipe instead? Possibly browning it off before adding to the slow cooker? Thanks!

      Reply
      • bakingqueen74 says

        November 07, 2023 at 4:41 pm

        Hi Ellie, yes I think it would definitely work to replace the diced turkey breast/thigh with turkey mince! I would brown it off first as you suggested. Please let me know how it goes.

        Reply
    2. Nick says

      April 18, 2022 at 7:35 pm

      Lovely, tred it a number of times. Any idea what the macros are for this recipe?

      Reply
      • bakingqueen74 says

        April 19, 2022 at 7:51 am

        Great, glad to hear it Nick. I would use MyFitnessPal or similar entering the specific ingredients you use to get the correct macros.

        Reply
    3. Amy says

      March 29, 2022 at 2:02 pm

      This was very nice! I added a little coconut milk as well at the end and that worked very well.

      Reply
      • bakingqueen74 says

        March 30, 2022 at 4:54 pm

        Brilliant, thanks for your review Amy

        Reply
    4. David Brown says

      March 27, 2021 at 9:01 am

      Love this recipe! Thank you!

      Reply
      • bakingqueen74 says

        March 27, 2021 at 10:32 am

        great, so glad to hear this, thanks for your review

        Reply
    5. Camilla Curtis says

      December 28, 2020 at 10:41 pm

      Just checking that no water should be added to this recipe, is that correct? I have added some uncooked but soaked chickpeas. Would you recommend adding water in this case Or will then other ingredients generate enough moisture??

      Reply
      • bakingqueen74 says

        December 29, 2020 at 9:00 pm

        No you don’t need to add any more liquid, plenty will be produced as it cooks. I am not sure if the chickpeas will soak up more liquid if they have already been soaked. If it looks dry during cooking you could add a small amount of liquid but I would err on the side of caution to avoid a runny sauce.

        Reply
    4.90 from 19 votes (16 ratings without comment)

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    Hi, I'm Lucy! I'm a slow cooker addict, food blogger and also a busy working mum of two. I hope you'll enjoy the recipes I create and post which are perfect for busy families.

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