Crockpot Golden Coconut Meatball Curry for Easy Dinners

This easy crockpot golden coconut meatball curry brings comforting warmth to busy holiday weeknights with minimal hands-off prep. Juicy turkey meatballs simmer gently in a rich yellow curry and coconut milk sauce infused with fresh ginger and garlic. It is the ultimate effortless dinner when you want a flavorful, wholesome bowl after a long day.

Ingredients

• 1 1/2 lb turkey meatballs, thawed
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tbsp freshly grated ginger
• 2 tbsp yellow curry powder
• 1/2 tsp ground turmeric
• 1/2 tsp ground cumin
• 1 tsp salt
• 1/4 tsp black pepper
• 1 can (13 1/2 oz) unsweetened full-fat coconut milk
• 1/2 cup low-sodium chicken broth
• 1 cup frozen green peas
• 1/2 cup plain Greek yogurt
• 1/4 cup chopped fresh cilantro

Instructions

1. Arrange the thawed meatballs in a single layer at the bottom of a 6-quart crockpot.
2. In a medium bowl, whisk together the diced onion, minced garlic, grated ginger, curry powder, turmeric, cumin, salt, black pepper, coconut milk, and chicken broth until combined.
3. Pour the coconut curry mixture evenly over the meatballs, turning them gently to coat.
4. Cover and cook on LOW for 4 hours (or HIGH for 2 hours) until the meatballs reach a safe internal temperature of 165 F and the sauce is hot and bubbly.
5. Stir in the frozen green peas during the last 20 minutes of cooking time.
6. Turn off the slow cooker, let rest for 5 minutes, then gently fold in the plain Greek yogurt until smooth and creamy.
7. Garnish with chopped fresh cilantro and serve hot over steamed basmati rice.

Tips

• You can swap turkey meatballs for thawed lean beef meatballs or plant-based meatballs.
• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Serve alongside warm naan bread or over cauliflower rice for a lower-carb option.