Going out for a curry is one of my favourite things to do. Picking out a couple of dishes to share, testing my spice limits and generally stuffing myself silly until I can only get out of my seat to lay back down again.
Because I suffer from a severe case of ‘eyes-bigger-than-belly’, this slow cooked curry allows me to still gorge on curry but not feel overly guilty about it.
It’s also super easy as you pretty much leave the slow cooker to do it’s thing.
So, you will need:
- 1 Tbsp ginger; fresh, frozen or pureed.
- 3 cloves garlic, crushed
- 1 tin chopped tomatoes
- 1 tin of reduced fat coconut milk
- 1 Tbsp cumin
- 1 Tbsp garam masala
- 1 tsp turmeric
- 1 tsp coriander powder
- ½ tsp cardamom
- ½ Tbsp chili powder
- 1 lb turkey breast pieces
- 4 oz fat free plain Greek yogurt
- 1 Tbsp cornflour
- Salt to taste
Chuck in all the spices, chopped tomatoes, coconut milk, turkey, garlic and ginger.
Give it a stir so it’s all combined.
Turn up your slow cooker to high and leave to cook for 4 hours. The smell of curry soon wafts through the house, teasing your taste buds.
Just before the 4 hours are up; mix together the cornflour and Greek yogurt. Let it sit for 5 minutes to activate the thickenings before adding a couple of tablespoons of the hot curry to bring the temperature of the yogurt up and prevent curdling.
Pour the yogurt mix into the slow cooker, stir and leave for another 15 minutes to thicken.
Taste, add salt if needed and serve on a bed of fluffy rice.
Whilst I’m in the midst of a health-kick (purely for our little getaway at the beginning of May), I’m delighted I can still get my curry kick.