Delicious Crock Pot Turkey Curry With Currants Recipes

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SLOW COOKER COCONUT CURRY RECIPE BY TASTY



Slow Cooker Coconut Curry Recipe by Tasty image

Here's what you need: water, broccoli, organic chickpeas, medium sweet potato, medium white onion, quinoa, garlic, fresh ginger, red pepper flakes, ground turmeric, tamari, salt, canned diced tomatoes, coconut milk, cooked rice, fresh parsley

Provided by Merle O'Neal

Categories     Dinner

Yield 10 servings

Number Of Ingredients 16

1 cup water
1 large head broccoli, cut into florets
15 oz organic chickpeas, drained and rinsed
1 medium sweet potato, or large, peeled and cubed
1 medium white onion, diced
¼ cup quinoa, uncooked
2 cloves garlic, minced
1 teaspoon fresh ginger, minced
1 teaspoon red pepper flakes
1 tablespoon ground turmeric
2 teaspoons tamari
2 teaspoons salt
28 oz canned diced tomatoes
30 oz coconut milk
cooked rice, for serving
fresh parsley, chopped, for serving, optional

Steps:

  • Add the water, broccoli, chickpeas, sweet potato, onion, quinoa, garlic, ginger, red pepper flakes, turmeric, tamari, salt, tomatoes, and coconut milk to a slow cooker. Stir to combine.
  • Cover and cook for 4 hours on high or 8 hours on low, until the sweet potatoes are tender and the curry has thickened.
  • Serve the curry warm over rice. Garnish with parsley, if desired.
  • Enjoy!

Nutrition Facts : Calories 319 calories, Carbohydrate 32 grams, Fat 19 grams, Fiber 7 grams, Protein 8 grams, Sugar 9 grams

DELICIOUS CROCK POT TURKEY CURRY WITH CURRANTS



Delicious Crock Pot Turkey Curry With Currants image

Another winner from the Sunset Crockery Cookbook. I'm eating it right now; it's soooo good. It's a very mild curry and a little bit sweet. It's more like a comforting mild turkey stew than what I usually think of when I think of curry.

Provided by Kharma

Categories     Curries

Time 8h20m

Yield 8 serving(s)

Number Of Ingredients 12

3 -3 1/2 lbs turkey thighs, skinned (2)
1 large onion, thinly sliced
1 red bell pepper, seeded and sliced
2 garlic cloves, minced
1/2 cup dried currant
1 (14 1/2 ounce) can diced tomatoes
1 tablespoon curry powder
1/4 teaspoon ground red pepper
2 tablespoons cornstarch, blended with
2 tablespoons cold water
1/4 cup chopped roasted salted almond
salt, to taste

Steps:

  • Combine onion, pepper, garlic, curry powder, red pepper and currants in crock pot.
  • Rinse turkey, pat dry and arrange on top of mixture.
  • Pour in tomatoes.
  • Cook on low for 8 to 10 hours, until meat can easily pull away from bone.
  • (If a thick sauce is desired: lift out turkey and let stand. Skim fat from mixture. Blend in cornstarch mixture. Cook on high for 15 minutes, or until sauce is thickened, stirring 2-3 times.) Remove bones and fat from turkey.
  • Tear meat into small pieces and stir into sauce.
  • Add salt to taste, sprinkle with almonds.
  • Serve over rice.

CROCK POT CURRIED TURKEY



Crock Pot Curried Turkey image

This one is so easy to throw together and tastes so good. The only hastle is the Side Boys, SO, Invite your friends over for dinner, give them a drink and put them to work preparing Side Boys. That's why there are bar stools on the other side of the counter. In all truth, communal food preparing goes back to our prehistory, it is a great way to grow closer.

Provided by Pierre Dance

Categories     Curries

Time 29m

Yield 10 serving(s)

Number Of Ingredients 12

1 (28 ounce) can crushed tomatoes, with juice
1 (15 ounce) can tomato sauce (2 cups home made)
2 onions, chopped
3 cloves garlic, minced
1 granny smith apples or 2 pippin apples, chopped
1 green bell pepper, chopped
1/2 cup raisins
1/2 teaspoon fresh ground black pepper
1 -2 tablespoon curry powder, to taste
1/2 teaspoon ground ginger
1/4-1/2 teaspoon crushed red pepper flakes, to taste
3 skinless turkey thighs, defatted

Steps:

  • ***SideBoys*** grated hard boiled Eggs, some seperate the whites and yolks, some do not.
  • crumbled crisp Bacon, Chutneys, hot and tart or mild and sweet, as with most things home made is best.
  • Scallions, finely chopped, mostly whites plus a little green.
  • chopped nuts, Peanuts, Cashews, Almonds, what have you. Mix amd match.
  • very small Pineapple pieces, toasted Coconut, sliced Banana, sauted in olive oil with a bit of Garlic, Pickled Jalapenos, finely minced, remove the seeds to reduce the heat if you chose.(I suffer from JDS-- Jalapeno Deprivation Syndrome) I must constantly nibble on them or I suffer badly.
  • ***NOTE***After handling chilies wash your hands with cold water and Baking Soda to nutralize the acids in the juices. You can flush your eyes with this mixture if you inadvertently get juice in them. Flush with cold water when through.
  • Put everything except the Turkey and the Side Boys in the crock pot, Mix well.
  • Submerge the thighs in the pot.
  • Cover and cook on low heat for 4 hours.
  • Carefully lift out the thighs, cool to handling temperature, debone, and cut into bite size pieces, return to the pot for 30 minutes to rewarm.
  • Serve over white Basmati Rice.
  • Top with your favorite Side Boys.

SLOW COOKER TURKEY AND VEGETABLES



Slow Cooker Turkey and Vegetables image

This is an easy way to use an inexpensive cut of turkey. It is a nice filling meal when served over egg noodles. It is really a meal where you can add whatever veggies you like.

Provided by fozziesmom

Categories     Fruits and Vegetables     Vegetables     Squash

Time 8h25m

Yield 6

Number Of Ingredients 12

2 pounds skinless turkey thighs, cubed
salt and ground black pepper to taste
1 (14.5 ounce) can diced tomatoes with juice
1 (6.5 ounce) jar artichoke hearts, drained
3 parsnips, peeled and cubed
½ pound baby carrots
1 yellow squash, cubed
1 green bell pepper, cut into chunks
4 cups chicken broth, or as needed to cover
2 cubes chicken bouillon
1 (15 ounce) can garbanzo beans, drained
1 teaspoon chopped fresh dill, or to taste

Steps:

  • Sprinkle the turkey thigh cubes with salt and black pepper, and place into a slow cooker. Pour the diced tomatoes over the turkey, and follow with the artichoke hearts in a layer. Place the parsnips, baby carrots, yellow squash, and green bell pepper into the cooker, and pour in the chicken broth to cover. Place the bouillon cubes into the broth. Cover, and cook on Low for 8 to 10 hours. Pour in the garbanzo beans in the last hour. Garnish with fresh dill.

Nutrition Facts : Calories 339 calories, Carbohydrate 34.3 g, Cholesterol 127.3 mg, Fat 6.2 g, Fiber 9.2 g, Protein 36.5 g, SaturatedFat 1.4 g, Sodium 888.4 mg, Sugar 7.3 g

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