Indian Turkey Curry
with sweet potatoes / cabbage / cauliflower rice
Smarts: For easier prep, we use coleslaw mix in the curry, but sliced or chopped cabbage will work well, too.
Ingredients
- 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
- 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, fresh - 1/2 tsp, grated
- Cauliflower - 1 lb, florets
- Butter - 1 Tbsp
Nutrition Facts
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!
Nutrition Facts
Reviews
Ratings
41 reviews
Loved this. It’s definitely in rotation, probably to reduce the amount of times I make mulligatawny soup (which I also love but don’t want to overplay).
0 HelpfulSurprisingly excellent as I've never been a big fan of Indian food or curry but both my wife and I like it so much that we make a big pot of it and feast off from it for several days. Tastes much better than it looks. Followed the recipe exactly and it came out fine.
0 HelpfulA very good recipe, but I ended up doubling up on the spices for the flavour to really come out. The potatoes took a very long time to cook, but the meal came together well in the end. Cilantro and lime add another dimension to the mix which was nice.
0 HelpfulReally delicious! Very hearty and still healthy feeling. Cut the potatos very small and still had to simmer extra 10mins, next time I would put them to get direct heat for a few mins before adding the beans and liquid
0 Helpful