Creamy Coconut Turkey Curry

A fragrant Indian-inspired curry with ground turkey simmered in a rich, spiced coconut milk and tomato sauce, served with fluffy white rice and steamed green beans.

• Prep: 20 min
• Cook: 25 min
• Total: 45 min
• Servings: 6
• Cuisine: Indian
• Difficulty: Medium
• Cost: $3.00/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• Low-Sugar

Tags

• healthy
• comfort food
• rich
• stir-fry

Ingredients

• 1 tablespoon olive oil
• 1.5 pound ground turkey
• 1 yellow onion (large, chopped)
• 4 clove garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 2 teaspoon curry powder
• 1 teaspoon ground turmeric
• 0.5 teaspoon ground cumin
• 0.25 teaspoon red pepper flakes
• 1 can diced tomatoes (14.5 ounce, undrained)
• 1 can full-fat coconut milk (13.5 ounce)
• 0.5 cup vegetable broth
• 1 cup white rice (uncooked)
• 2 cup water
• 12 ounce green beans (trimmed)
• 1.5 teaspoon salt
• 0.75 teaspoon black pepper (freshly ground)

Instructions

1. Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Add 1 1/2 pounds ground turkey and cook, breaking it up with a spoon, until browned and cooked through. Drain any excess fat.
2. Add 1 chopped yellow onion to the skillet and cook until softened, about 5 minutes. Stir in 4 minced garlic cloves and 1 tablespoon grated fresh ginger, cook for 1 minute until fragrant.
3. Stir in 2 teaspoons curry powder, 1 teaspoon ground turmeric, 1/2 teaspoon ground cumin, and 1/4 teaspoon red pepper flakes (if using). Cook for 1 minute until aromatic.
4. Add 1 (14 1/2 ounce) can diced tomatoes (undrained), 1 (13 1/2 ounce) can full-fat coconut milk, and 1/2 cup vegetable broth. Bring to a simmer, then reduce heat to low, cover, and let simmer for 10-15 minutes, allowing the flavors to meld.
5. Meanwhile, cook 1 cup white rice according to package directions using 2 cups water. Steam 12 ounces trimmed green beans until tender-crisp, about 5-7 minutes. Season green beans with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
6. Season the curry with 1 1/4 teaspoon salt and 1/2 teaspoon black pepper to taste. Serve the Creamy Coconut Turkey Curry over white rice, with the steamed green beans on the side.

Nutrition (per serving)

• Calories: 463
• Protein: 25.1 g
• Carbohydrates: 35.2 g
• Fat: 22.5 g
• Fiber: 2.6 g
• Sodium: 1037 mg
• Saturated Fat: 13.3 g
• Sugar: 5.9 g
• Cholesterol: 91 mg