Golden Turkey and Chickpea Curry with Fluffy Jasmine Rice

A deeply flavorful and comforting golden turkey and chickpea curry, infused with aromatic Indian spices, served with fragrant jasmine rice and crisp sautéed green beans. Perfect for meal prep and satisfying your preference for bold, homestyle flavors.

• Prep: 20 min
• Cook: 40 min
• Total: 1 hr
• Servings: 6
• Cuisine: Indian
• Difficulty: Medium
• Cost: $4.13/serving

Dietary

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

Tags

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

Ingredients

• 1.5 pound ground turkey (93/7 lean)
• 1 yellow onion (large, diced)
• 6 clove garlic (minced)
• 1.5 tablespoon fresh ginger (grated)
• 3 tablespoon olive oil
• 1 can diced tomatoes (28 ounce, undrained)
• 3 tablespoon tomato paste
• 1 can full-fat coconut milk (13.5 fluid ounce, full-fat)
• 1.5 cup chicken broth
• 1 can chickpeas (15 ounce, drained and rinsed)
• 5 ounce baby spinach
• 2 cup jasmine rice (uncooked)
• 4 cup water
• 1.5 pound green beans (trimmed)
• 1.75 teaspoon salt
• 0.75 teaspoon black pepper (freshly ground)
• 1.5 teaspoon ground turmeric
• 1.5 teaspoon ground cumin
• 1.5 teaspoon ground coriander
• 1.5 teaspoon garam masala
• 0.75 teaspoon chili powder

Instructions

1. Cook the jasmine rice: In a medium saucepan, combine the 2 cups jasmine rice, 4 cups water, and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes, or until all water is absorbed. Remove from heat and let sit, covered, for 5 minutes, then fluff with a fork.
2. While rice cooks, prepare the curry: Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Add the 1 1/2 pounds ground turkey and cook, breaking it up with a spoon, until browned and no longer pink, about 8 minutes. Drain any excess fat and transfer turkey to a plate.
3. Add the diced yellow onion to the same pot with another 1/2 tablespoon olive oil if needed. Sauté until softened, about 5 minutes. Add the 4 cloves minced garlic and 1 1/2 tablespoons grated fresh ginger and cook for 1 minute more until fragrant.
4. Stir in the 1 1/2 teaspoons ground turmeric, 1 1/2 teaspoons ground cumin, 1 1/2 teaspoons ground coriander, 1 1/2 teaspoons garam masala, and 3/4 teaspoon chili powder. Cook for 1 minute, stirring constantly, until aromatic.
5. Add the 3 tablespoons tomato paste and stir well, cooking for 2 minutes to deepen its flavor. Pour in the 1 (28 ounce) can diced tomatoes (undrained), 1 (13 1/2 fluid ounce) can full-fat coconut milk, and 1 1/2 cups chicken broth. Bring the mixture to a simmer.
6. Return the cooked ground turkey to the pot. Add the 1 (15 ounce) can chickpeas and 3/4 teaspoon salt. Reduce heat to medium-low, cover, and simmer for 15-20 minutes, allowing the flavors to meld.
7. Meanwhile, prepare the green beans: Heat the remaining 1/2 tablespoon olive oil in a large skillet over medium-high heat. Add the 1 1/2 pounds green beans and cook, stirring occasionally, until tender-crisp, about 7-10 minutes. Season with 1/4 teaspoon salt and 3/4 teaspoon black pepper.
8. Stir the 5 ounces fresh baby spinach into the curry during the last 5 minutes of simmering, allowing it to wilt.
9. Serve the fragrant golden turkey and chickpea curry immediately over the fluffy jasmine rice, with a side of sautéed green beans.

Notes

This curry is excellent for leftovers and its flavors often deepen overnight. Store refrigerated in airtight containers for up to 3 days. Adjust the amount of chili powder to match your preferred spice level.

Nutrition (per serving)

• Calories: 765
• Protein: 37.5 g
• Carbohydrates: 72.8 g
• Fat: 33.1 g
• Fiber: 8.3 g
• Sodium: 610 mg
• Saturated Fat: 12.5 g
• Sugar: 5.1 g
• Cholesterol: 65 mg