Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Indian Curried Vegetables
with ground turkey / raisins

Active: 30 Total: 30

Toasted spices, colorful vegetables and sweet raisins make this a unique, flavorful Indian-inspired stir-fry.
Smarts: Like most stir-fry recipes, this one is highly adaptable. Use the veggies listed, or substitute any others you have in the fridge.



Indian Spice Mix:
  • Curry powder, mild - 2 tsp
  • Garam masala - 1 tsp
  • Turmeric, ground (opt) - 1/2 tsp
  • Salt - 1/2 tsp
  • Chili powder - 1/4 tsp
  • Cumin - 1/4 tsp
Indian Curried Vegetables:
  • Carrots - 1/2 lb , sliced
  • Onions, medium - 1/2 , chopped
  • Ginger, fresh - 1/2 tsp , grated
  • Limes - 1 , wedges
  • Cilantro - 1 Tbsp , leaves torn
  • Peas, frozen or canned - 1 cup
  • Cauliflower florets, frozen - 12 oz
  • Okra, frozen - 1 1/2 cup (sub chopped green beans)
  • Oil, cooking - 1 Tbsp + 1 Tbsp + 1 Tbsp
  • Turkey, ground - 1 lb (dark meat preferred)
  • Indian spice mix (ingredients listed separately) - 1 1/2 Tbsp
  • Bragg's / coconut aminos - 2 Tbsp
  • Raisins, golden - 1/3 cup
  • Eggs - 4
  • Hot sauce - for serving


  1. Make Indian spice mix - (Skip if spice mix was made on Monday.) Combine curry powder, garam masala, turmeric, salt, chili powder and cumin. (Can be done up to 5 days ahead)

  2. Carrots / Onions / Ginger - Prep as directed. Store carrots and onions together. Store ginger separately. (Can be done up to 5 days ahead)

  3. Limes / Cilantro - Prep as directed. Store separately. (Can be done up to 2 days ahead)

  4. Peas / Cauliflower / Okra - Prep as directed. For frozen, defrost briefly in the microwave. 

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More


  1. Heat a wok or saute pan over medium-high heat. Add first part of oil and then turkey to heated oil. Saute until turkey is nearly all cooked. Add half the spice mix and continue to saute until spices are fragrant and turkey is cooked. Set turkey aside and return wok to heat.

  2. Add second part of cooking oil and then carrots and onions. Saute until onions are soft, 3 to 4 minutes. Add ginger and remaining half of spice mix and saute for 1 minute more. Add peas, cauliflower, okra and aminos and continue cooking until vegetables are heated through and all ingredients are combined.

  3. Stir turkey and raisins into vegetables. Squeeze lime juice over top and set aside, covered to keep warm.

  4. Heat third part of cooking oil in a nonstick pan. Crack eggs into oil and fry to desired doneness (cook on one side for sunny-side up, or flip and cook on both sides). Season with some salt and pepper.

  5. Divide stir-fry between serving plates and top with fried eggs. Serve with cilantro on top, extra lime wedges on the side and hot sauce, if you'd like. Enjoy!



0 reviews