Directions

1. Heat oil over medium-low heat in a large pot and brown the onions slowly, stirring until they turn golden brown.
2. Add garlic, ginger and all spices and seasoning. Continue to stir for about 5 minutes.
3. Remove skin from the turkey thighs and add to pot.
4. Add coconut milk.
5. Drain tomatoes, purée in a food processor, and then add to the pot.
6. Transfer all ingredients from pot to the slow cooker. Place lid on slow cooker, then cook on low setting for 5 hours.
7. Mix corn starch with 3 tbsps (45 mL) of cold water, then carefully stir into curry.
8. Stir in spinach and set to high for 30 minutes. Serve with steamed basmati rice, naan bread and chutney.