Golden Spiced Turkey & Chickpea Curry

A fragrant and flavorful ground turkey and chickpea curry, infused with warming Indian spices, and finished with fresh spinach and creamy coconut milk. Served alongside fluffy basmati rice, it's a comforting and hearty meal perfect for cooler evenings.

• Prep: 20 min
• Cook: 35 min
• Total: 55 min
• Servings: 5
• Cuisine: Indian
• Difficulty: Medium
• Cost: $3.60/serving

Dietary

• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein

Tags

• comfort food
• healthy
• savory
• spicy
• stir-fry

Ingredients

• 1.25 pound ground turkey
• 2 tablespoon olive oil
• 1 yellow onion (medium, diced)
• 4 clove garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 1.5 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.75 teaspoon ground turmeric
• 1 teaspoon garam masala
• 0.5 teaspoon cayenne pepper
• 14.5 ounce diced tomatoes (undrained)
• 15 ounce chickpeas (rinsed, drained)
• 13.5 fluid ounce full-fat coconut milk
• 5 ounce fresh spinach
• 1.5 cup basmati rice (uncooked)
• 3 cup water
• 1.5 teaspoon kosher salt (divided)
• 0.5 teaspoon black pepper
• 5 naan breads
• 0.25 cup fresh cilantro (chopped)

Instructions

1. Cook the basmati rice: In a medium saucepan, combine 1 1/2 cups basmati rice, 3 cups water, and 1/2 teaspoon kosher salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until water is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
2. While the rice cooks, begin the curry: Heat 2 tablespoons olive oil in a large skillet or Dutch oven over medium heat. Add 1 diced yellow onion and cook until softened, about 5-7 minutes.
3. Add 4 cloves minced garlic and 1 tablespoon grated fresh ginger, cooking for 1 minute until fragrant.
4. Stir in 1 1/2 teaspoons ground cumin, 1 teaspoon ground coriander, 3/4 teaspoon ground turmeric, 1 teaspoon garam masala, and 1/2 teaspoon cayenne pepper (if using). Cook for 30 seconds, stirring constantly, until spices are fragrant.
5. Add 1 1/4 pounds ground turkey to the skillet. Break it up with a spoon and cook until browned, about 8-10 minutes. Drain any excess fat if necessary.
6. Pour in 1 (14 1/2 ounce) can undrained diced tomatoes and 1 (15 ounce) can rinsed and drained chickpeas. Stir well to combine.
7. Stir in 1 (13 1/2 fluid ounce) can full-fat coconut milk, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Bring the mixture to a simmer, then reduce heat to low and cook for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
8. Add 5 ounces fresh spinach to the curry, stirring until it wilts into the sauce, about 2-3 minutes.
9. Serve the Golden Spiced Turkey & Chickpea Curry hot over the fluffy basmati rice. Optionally, warm 5 pieces naan bread according to package directions and serve alongside, and garnish with chopped fresh cilantro.

Notes

This curry pairs wonderfully with a squeeze of fresh lime juice just before serving if you enjoy a brighter flavor. Leftovers will keep well in an airtight container in the refrigerator for up to 3-4 days.

Nutrition (per serving)

• Calories: 724
• Protein: 38.4 g
• Carbohydrates: 63.8 g
• Fat: 35.4 g
• Fiber: 5.5 g
• Sodium: 750 mg
• Saturated Fat: 20 g
• Sugar: 8 g
• Cholesterol: 115 mg