Slow Cooker Turkey Leg and Lentil Curry UK Recipe

This is an easy slow cooker turkey leg curry UK recipe.
Using diced turkey leg.
Flavoured with Indian curry spices.
And brown lentils to make this a one-pot, one-step slow cooker recipe, no browning required.

For more slow cooker recipes using turkey. And more slow cooker curries. Check out my posts, included below.

Slow Cooker Turkey Leg and Lentil Curry – UK Recipe

Ingredients (Serves 6)

1 turkey drumstick, meat cut into bite-sized pieces. Or 700 g diced turkey leg.
200 g dried brown lentils (1 cup). I used KTC Brown Lentils*. Checked through and rinsed.
2 tb curry powder. I used Mauritian curry powder, see recipes notes below.
½ tsp of fine sea salt.
500 ml (2 cups) hot chicken stock.
250 ml (1 cup) hot water.
100 g frozen peas, defrosted.
Basmati rice, to serve.

I made this in a Morphy Richards Accents Sear and Stew 3.5 L Slow Cooker (See my review).

Method

In a bowl mix the diced turkey leg with the curry powder and salt. Place in to the slow cooker pot.
Add the cleaned brown lentils.
Pour over the hot stock and water.
If you have cubed the turkey meat yourself, add the bone to the pot, for added flavour. Ensure everything is immersed in the liquid.
Cook on Low for 4 hours.
Add the peas, cook for another 30 minutes.
At this point, the turkey should be tender and the lentils completely soft.
Turn the slow cooker off. Remove the bone, if used. And check the lentil soup for seasoning, adjust if necessary.
Serve with plain basmati rice.

Additional Notes

This brown lentil curry soup is normally made with lamb. However, turkey is a very good alternative. As it is healthier and good value.
You can also make a veggie version of this recipe. By omitting the turkey and using vegetable stock instead of chicken stock.
Use your favourite curry powder blend. I used a mild Mauritian curry powder, which is well-flavoured and not chili hot. It includes coriander, cumin, fennel, fenugreek, cinnamon, cardamom, cloves, curry leaves and a little chili powder.