clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Turkey Meatball Korma (Slow Cooker)

  • Author: Meagan
  • Total Time: 3 Hours


This isn’t exactly a traditionally quick slow cooker recipe – it takes as long to prepare as a regular meal – but, you can prepare it in the morning, go out all day, and come home to dinner being ready really quickly.  Borrowed directly from the Best of Bridge Slow Cooker cookbook, below is my doubled version for a 6-7 L slow cooker (the leftovers are awesome!) – enjoy!

**Update – we’ve also enjoyed this by using half of the meatball recipe (1 pound of turkey only) and adding 1 can (19 oz/ 540 mL) rinsed white beans instead**




1/2 c. oatmeal AND 3 T. chopped cilantro

1 T. grated fresh ginger AND 1 t. salt

2 eggs, lightly beaten

2 T. Madras curry powder (or your favorite curry powder or paste)

2 lb. ground turkey

The Rest

2 onions, finely chopped AND 4 T. Madras curry powder (the same curry powder or paste used in the meatballs)

1 T. sugar AND 1 can (400 mL) coconut cream (this is thicker than coconut milk)

1 c. strong chicken broth (you may wish to add a little more before the vegetables go in, we love our sauce)

23 c. frozen peas or snap peas cut in half AND 3 c. whole grape tomatoes (about 24)

1/2 head of cauliflower, chopped (optional, but awesome, I regularly use about 2 lbs.)

fresh chopped cilantro and toasted almonds for garnish


To make the meatballs, in a large bowl mix together the oatmeal, cilantro, ginger, salt, eggs and curry powder and allow it to sit for a few minutes.  Add in the ground turkey, mix well, and then finish working it together with your hands.  This step that can be mixed the evening before and place in the fridge.

Heat a bit of oil in a large skillet, shape the turkey mixture into tablespoon-sized balls and brown the meatballs in batches – take the time to rotate and turn them, the more brown bits the better.  Transfer the browned meatballs to your slow cooker.

Using the same skillet (with all of the brown bits), add in the onions and curry powder and cook for a few minutes until the onion has softened, then add in the sugar, coconut milk and broth.  Bring it all to a boil while stirring and then pour it all over the meatballs and cook on ‘low’ for about 6 hours, or ‘high’ for about 3 hours – (if you’re using the cauliflower, throw it in for the last half hour or so to cook a bit before the peas and tomatoes go in).  At the end of the cooking time, stir in the peas and tomatoes and turn it to high until all is heated through, garnish as you’d like and serve up in big bowls over rice.

  • Category: Ground Turkey/Chicken, Meatballs, Slow Cooker, Indian, Curry


From Meagan's Kitchen

Leave a Reply

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.