Spicy Turkey and Vegetable Curry

Name: Spicy Turkey and Vegetable Curry
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 lb ground turkey; 1 medium onion, chopped; 2 cloves garlic, minced; 1 inch ginger, grated; 1 bell pepper, chopped; 1 zucchini, chopped; 1 cup canned diced tomatoes; 1 cup coconut milk; 2 tablespoons curry powder; 1 tablespoon olive oil; Salt and pepper to taste; Fresh cilantro for garnish

Highlighted under: International Dish Inspirations

I absolutely love making this Spicy Turkey and Vegetable Curry for my family, especially on cozy evenings. It's the perfect way to warm up while indulging in a delicious dish filled with wholesome ingredients. The combination of spices really amplifies the flavors, and I find that it’s a great way to sneak in some extra vegetables. Whether served with rice or naan, this recipe is guaranteed to satisfy every palate. Plus, it comes together in no time, making weeknight dinners a breeze!

Created by

Tina

Last updated on 2026-02-12T18:54:19.713Z

When I first attempted this curry, I was amazed at how the spices melded together, creating a rich and aromatic sauce that perfectly coated the turkey and vegetables. Using ground turkey not only makes it a lighter option but also absorbs the flavors beautifully. I've learned that letting it simmer allows the dish to develop deeper flavors, which is key for a comforting curry.

I discovered that adding a splash of coconut milk at the end elevates the creaminess without overpowering the spice. This simple trick has transformed my curry nights and keeps my family coming back for seconds!

Why You'll Love This Recipe
A delightful balance of spice and flavor
Quick and easy to prepare for busy weeknights
Packed with nutritious vegetables for a wholesome meal

The Role of Coconut Milk

Coconut milk is a key ingredient in this Spicy Turkey and Vegetable Curry, providing a creamy texture that balances the heat from the spices. When added during the simmering phase, it melds beautifully with the other flavors, creating a rich, comforting sauce. I recommend using full-fat coconut milk for a luscious mouthfeel, but light coconut milk can be a viable alternative if you're looking to reduce calories. Just be aware that the dish might be less creamy.

To incorporate coconut milk successfully, shake the can well before opening to ensure that the cream and liquid are well combined. Pour it in gradually, stirring continuously to prevent clumping. The goal is to reach a gently bubbling simmer—look for small bubbles forming around the edges of the pot, which indicates it's ready for the next steps.

Vegetable Variations

While this recipe calls for bell pepper and zucchini, feel free to customize it with whatever vegetables you have on hand. Carrots, spinach, or even cauliflower work exceptionally well in curries like this. Just ensure that any hard vegetables, like carrots, are chopped smaller to allow them to cook through in the suggested 15-20 minutes. If using leafy greens, add them in the final few minutes of cooking for a bright pop of color and nutrition.

If you want to amp up the nutrition even further, consider adding lentils or chickpeas. They can serve as a protein source while keeping the dish hearty and satisfying, especially if you’re reducing the ground turkey. Make sure to adjust the cooking time to ensure these ingredients are tender, particularly if you are using dried lentils.

Ingredients

For the Curry

1 lb ground turkey
1 medium onion, chopped
2 cloves garlic, minced
1 inch ginger, grated
1 bell pepper, chopped
1 zucchini, chopped
1 cup canned diced tomatoes
1 cup coconut milk
2 tablespoons curry powder
1 tablespoon olive oil
Salt and pepper to taste
Fresh cilantro for garnish

Instructions

Sauté the Vegetables

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent. Stir in the garlic and ginger, cooking for an additional minute until fragrant.

Cook the Turkey

Add the ground turkey to the pot, breaking it apart with a spoon. Cook until browned, about 5-7 minutes.

Add Vegetables and Spices

Incorporate the bell pepper, zucchini, curry powder, and diced tomatoes. Stir well to combine, cooking for another 3-4 minutes.

Simmer and Add Coconut Milk

Pour in the coconut milk and bring the mixture to a simmer. Let it cook uncovered for about 15-20 minutes until the vegetables are tender and the flavors meld together.

Season and Serve

Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro on top.

Pro Tips

For an extra kick, add red pepper flakes or diced chili peppers while cooking. Paired with basmati rice or naan, this curry makes for a filling meal!

Make-Ahead Tips

One of the appealing aspects of this Spicy Turkey and Vegetable Curry is its make-ahead potential. You can prepare it a day in advance and let the flavors develop overnight in the refrigerator. Upon reheating, the spices and ingredients will have enriched each other, making the flavors even more robust. Just remember to gently reheat it on medium heat to prevent the coconut milk from curdling.

If you're looking to store leftovers, the curry can be kept in an airtight container in the fridge for up to 3 days. For longer storage, consider freezing it in portion-sized containers. It freezes well and can last for up to 3 months. When ready to eat, thaw it overnight in the refrigerator and reheat on the stovetop until warmed through.

Troubleshooting Tips

If you find the curry is too spicy for your taste, a simple fix is to add a bit more coconut milk to mellow the heat. You can also stir in a teaspoon of sugar or honey to balance out the flavors. If the dish is too watery, simmer it a bit longer to allow excess liquid to evaporate, or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons of water) for thickening.

For a thicker sauce, consider blending a portion of the curry once it's cooked and returning it to the pot. This method can also help distribute the flavors more evenly. Remember to reserve some whole vegetables for texture, while the blended portion brings creaminess to the dish.

Questions About Recipes

→ Can I use chicken instead of turkey?

Yes, you can substitute ground chicken for turkey in this recipe without any issue.

→ Is this curry freeze-friendly?

Absolutely! Once cooled, it can be stored in the freezer for up to 3 months.

→ What other vegetables can I add?

Feel free to include your favorites such as carrots, spinach, or peas for added nutrition and flavor.

→ Can I make this dish vegetarian?

Yes! Replace the turkey with chickpeas or lentils for a hearty vegetarian version.