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!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:360 mins

Total Time:380 mins

Servings: 6

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)

Directions

Step 1

Cut the turkey breast into bite-sized chunks and set aside.

Step 2

In a small bowl, mix together the curry powder, ground cumin, coriander, turmeric, cayenne pepper, salt, and black pepper.

Step 3

In the crock pot, layer the diced onion, minced garlic, and grated ginger.

Step 4

Add the turkey breast pieces to the crock pot, and sprinkle the spice mixture evenly over the meat.

Step 5

Pour in the coconut milk and chicken broth. Stir in the tomato paste until well combined.

Step 6

Sprinkle the dried currants over the top without stirring them into the mixture.

Step 7

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.

Step 8

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.

Step 9

Serve the turkey curry over cooked basmati rice and garnish with fresh cilantro.

Nutrition Facts

Serving size	(2498.8g)

Amount per serving	% Daily Value*
Calories	2909.2

Total Fat 21.4g	0%
Saturated Fat 9.5g	0%
Polyunsaturated Fat g
Cholesterol 635.0mg	0%
Sodium 7113.0mg	0%
Total Carbohydrate 367.7g	0%
Dietary Fiber 23.7g	0%
Total Sugars 87.5g
Protein 310.7g	0%

Vitamin D 0IU	0%
Calcium 559.2mg	0%
Iron 34.5mg	0%
Potassium 5486.9mg	0%

*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.

Source of Calories

Fat: 6.6%

Protein: 42.8%

Carbs: 50.6%