Delicious Crock Pot Turkey Curry with Currants
Savor the warm, comforting flavors of this Delicious Crock Pot Turkey Curry with Currants, a slow-cooked masterpiece perfect for busy weeknights or cozy family dinners. This hearty dish features tender chunks of turkey breast simmered in a richly spiced coconut milk sauce, enhanced by aromatic ginger, garlic, and curry powder. The addition of sweet, chewy dried currants provides a delightful contrast to the savory spices, while baby spinach adds a pop of fresh color and nutrients. With minimal prep and a hands-off cooking process, this crock pot recipe is as convenient as it is flavorful. Serve it over fluffy basmati rice and finish with a sprinkle of fresh cilantro for a mouthwatering meal that’s naturally gluten-free and loaded with exotic flair. Whether you're a curry connoisseur or new to these bold flavors, this easy recipe is sure to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds Turkey breast, boneless and skinless
- 1 large Yellow onion, diced
- 4 cloves Garlic cloves, minced
- 2 tablespoons Fresh ginger, grated
- 2 tablespoons Curry powder
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Turmeric powder
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 13.5-ounce can Canned coconut milk, unsweetened
- 1 cup Low-sodium chicken broth
- 3 tablespoons Tomato paste
- 0.5 cup Dried currants
- 3 cups Baby spinach
- 0.25 cup Fresh cilantro, chopped
- 4 cups Cooked basmati rice (for serving)
Instructions
Cut the turkey breast into bite-sized chunks and set aside.
In a small bowl, mix together the curry powder, ground cumin, coriander, turmeric, cayenne pepper, salt, and black pepper.
In the crock pot, layer the diced onion, minced garlic, and grated ginger.
Add the turkey breast pieces to the crock pot, and sprinkle the spice mixture evenly over the meat.
Pour in the coconut milk and chicken broth. Stir in the tomato paste until well combined.
Sprinkle the dried currants over the top without stirring them into the mixture.
Cover the crock pot with the lid and cook on low for 6 hours, or until the turkey is tender and the flavors are well blended.
About 15 minutes before the cooking time ends, add the baby spinach to the crock pot. Stir gently to combine and allow the spinach to wilt into the curry.
Serve the turkey curry over cooked basmati rice and garnish with fresh cilantro.
Nutrition Facts
Calories |
2909 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.4 g | 27% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 7113 mg | 309% | |
| Total Carbohydrate | 367.7 g | 134% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 87.5 g | ||
| Protein | 310.7 g | 621% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 559 mg | 43% | |
| Iron | 34.5 mg | 192% | |
| Potassium | 5487 mg | 117% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
