Your Go-To Weeknight Curry Recipe
When you need a quick, flavorful meal that’s also healthy, look no further than this Coconut Turkey Curry. Packed with fresh vegetables, lean ground turkey, and aromatic spices, this dish comes together in just 30 minutes. Perfect for busy weeknights, it’s a satisfying one-pot meal that doesn’t sacrifice flavor for speed.
What makes this recipe even better is its versatility. Gluten-free and dairy-free, it’s a wholesome option that accommodates various dietary needs. Plus, with a rich coconut milk base and vibrant curry spices, this dish delivers bold flavors reminiscent of a cozy Thai-inspired meal.
Why You’ll Love This Recipe
- Quick & Easy: Ready in just 30 minutes with minimal prep and cleanup.
- Healthy Comfort Food: Packed with veggies and lean protein in a creamy, satisfying sauce.
- Customizable: Easily adjust the vegetables or protein to suit your taste or what you have on hand.
Ingredients You’ll Need
- Ground turkey: Lean and protein-rich, perfect for a lighter curry.
- Vegetables: Bell peppers, zucchini, and baby spinach for color and texture.
- Coconut milk: Full-fat coconut milk creates a creamy and rich base.
- Aromatics: Shallots, garlic, and fresh ginger infuse the curry with bold, fragrant flavor.
- Spices: Mild curry powder provides warmth without overwhelming heat.
- Tamari and lime juice: Add balance with umami and a bright, tangy finish.
Step-by-Step Instructions
1. Sauté the Aromatics:
Heat olive oil in a large saucepan over medium-high heat. Sauté sliced shallots for 4–5 minutes until translucent. Add garlic, ginger, ½ tablespoon curry powder, and 1 teaspoon salt, stirring to combine.
2. Cook the Vegetables:
Add thinly sliced bell peppers and cook for 3 minutes until they start to soften.
3. Brown the Turkey:
Push the vegetables to one side of the pan. Add the ground turkey to the empty space, breaking it up with a wooden spoon. Cook until no pink remains, then mix it with the vegetables. Stir in the remaining curry powder and salt.
4. Build the Sauce:
Pour in the coconut milk and tamari. Remove a few tablespoons of the liquid and whisk it with the cornstarch or arrowroot starch. Add the mixture back into the pan, stirring to thicken the sauce slightly.
5. Add Zucchini and Spinach:
Stir in chopped zucchini and baby spinach. Cover the pan and let the curry simmer for 10 minutes, allowing the vegetables to cook through.
6. Finish with Lime Juice:
Remove from heat and stir in fresh lime juice for a burst of brightness.
7. Serve and Garnish:
Serve the curry over jasmine rice and garnish with fresh cilantro and red pepper flakes for a touch of heat.
Tips for Perfect Coconut Turkey Curry
- Adjust the Heat: Add more red pepper flakes or a dash of cayenne if you like spicier curries.
- Substitute Vegetables: Swap in broccoli, snap peas, or mushrooms for variety.
- Make it Vegan: Replace ground turkey with tofu or chickpeas and use vegetable broth.
Serving Suggestions
- Serve over steamed jasmine rice, quinoa, or cauliflower rice for a low-carb option.
- Pair with a side of naan bread for dipping into the creamy sauce.
- Add a fresh cucumber salad or pickled vegetables for a refreshing contrast.
Storing and Reheating
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Freeze portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm gently on the stovetop or microwave, adding a splash of water or broth to maintain the sauce’s consistency.
Why Coconut Turkey Curry Is a Weeknight Savior
This Coconut Turkey Curry checks all the boxes: quick, nutritious, and bursting with flavor. It’s the kind of recipe you’ll keep coming back to, whether you need a comforting solo dinner or a dish to impress family and friends. The warm spices and creamy coconut milk make it satisfying, while the bright vegetables keep it fresh and vibrant.