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Slow Cooker Turkey Curry with Coconut Milk

Slow Cooker Turkey Curry with Coconut Milk

Sara Coleman
A creamy, aromatic slow-cooked curry that transforms lean turkey into a tender, flavor-packed meal. This set-it-and-forget-it dish features a rich coconut milk base and warm spices, perfect for a healthy weeknight dinner.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings 6 servings
Calories 385 kcal

Ingredients
  

Ingredients

  • 2 lb turkey breast cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1 large yellow onion finely diced
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 3 tbsp mild curry powder
  • 1 tsp ground turmeric
  • 14.5 oz full-fat coconut milk one can
  • 1 cup chicken broth low sodium
  • 2 cups sweet potatoes peeled and cubed
  • 1 tsp sea salt plus more to taste
  • 0.5 cup fresh cilantro chopped for garnish

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. This curry freezes well for up to 3 months; thaw overnight in the fridge before reheating. Variation: Add 2 cups of fresh baby spinach during the last 10 minutes of cooking for extra greens. Serving Suggestion: A squeeze of fresh lime juice just before serving brightens the creamy flavors.