Indian Turkey Curry
with sweet potatoes / cabbage / cauliflower rice
As good as takeout (but faster!), this turkey curry is packed with dried spices and vegetables that simmer until they are tender and rich.
Smarts: For easier prep, we use coleslaw mix in the curry, but sliced or chopped cabbage will work well, too.
Smarts: For easier prep, we use coleslaw mix in the curry, but sliced or chopped cabbage will work well, too.
Tags
Proteins
Cuisines
Ingredients
Indian Turkey Curry:
- Sweet potatoes - 12 oz , peeled and cubed
- Onions, medium - 1 , chopped
- Garlic - 3 cloves , chopped
- Limes - 1 , wedges
- Cilantro (opt) - 1 Tbsp , chopped
- Butter - 2 Tbsp
- Coleslaw mix - 8 oz
- Turkey, ground - 1 lb
- Tomato paste - 2 Tbsp
- Water - 1 cup
- Tomatoes, crushed (14 oz / 397 g) - 1 can
- Coconut milk (14 oz / 414 mL) - 1 can
Indian Curry Spice Mix:
- Garam masala - 1 Tbsp
- Cumin - 2 tsp
- Coriander, ground - 2 tsp
- Curry powder, mild - 1 tsp
- Turmeric, ground (opt) - 1 tsp
- Salt - 1 tsp
- Red pepper flakes (opt) - 1/4 tsp
Ginger Cauliflower Rice:
- Ginger, fresh - 1/2 tsp , grated
- Cauliflower - 1 lb , florets
- Butter - 1 Tbsp
Prep
- Sweet potatoes / Onions / Garlic / Ginger - Prep as directed. Store separately. (Can be done up to 5 days ahead)
- Make ginger cauliflower rice - (Skip if made ahead for Monday.) Pulse florets in a food processor until broken up into ‘rice’-sized bits. Heat a pan over medium-high heat and add butter (portion for cauliflower rice) and ginger. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 5 days ahead)
- Make spice mix - Combine garam masala, cumin, ground coriander, curry powder, turmeric, salt, and red pepper flakes. (Can be done up to 5 days ahead)
- Limes / Cilantro (if using) - Prep as directed.
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Make
- Heat a Dutch oven over medium heat. Add butter (portion for curry) and then onions and coleslaw mix to melted butter. Saute until tender, 5 to 6 minutes.
- Add turkey and saute, breaking turkey apart, until nearly cooked through, 5 to 6 minutes more.
- Add spice mix, garlic, and tomato paste and stir until fragrant, ~2 minutes.
- Next, add in sweet potatoes, water, crushed tomatoes, and coconut milk. Bring to a boil and then reduce heat to a low simmer. Cover and simmer until sweet potatoes are tender, ~15 minutes.
- Remove lid from curry. Continue to simmer curry uncovered, stirring occasionally, until it reduces and is thick, ~5 minutes more. Taste and season with some salt.
- If cauliflower rice was made ahead, reheat in the microwave.
- Serve curry over ginger cauliflower rice with lime wedges on the side. Top with cilantro, if using. Enjoy!
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