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Indian Turkey Curry
with sweet potatoes / cabbage / cauliflower rice

Active: 30 min Total: 45 min
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.
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
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

  1. Sweet potatoes / Onions / Garlic / Ginger - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  2. 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)
  3. 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)
  4. Limes / Cilantro (if using) - Prep as directed.

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Make

  1. 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.
  2. Add turkey and saute, breaking turkey apart, until nearly cooked through, 5 to 6 minutes more.
  3. Add spice mix, garlic, and tomato paste and stir until fragrant, ~2 minutes.
  4. 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.
  5. 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.
  6. If cauliflower rice was made ahead, reheat in the microwave.
  7. Serve curry over ginger cauliflower rice with lime wedges on the side. Top with cilantro, if using. Enjoy!

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