Thai Coconut Ground Turkey & Chickpea Curry

An aromatic and nutrient-packed curry featuring lean ground turkey, chickpeas, and red lentils in a creamy coconut-red curry sauce, served over fluffy brown rice.

• Prep: 20 min
• Cook: 30 min
• Total: 50 min
• Servings: 4
• Cuisine: East Asian
• Difficulty: Medium
• Cost: $5.41/serving

Dietary

• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein
• High-Fiber
• Halal
• Low-Sugar

Tags

• stir-fry
• healthy
• savory
• tangy
• rich

Ingredients

• 1 pound ground turkey (lean)
• 1 can chickpeas (rinsed and drained)
• 0.5 cup red lentils (dry, rinsed)
• 1 can light coconut milk
• 1 cup vegetable broth
• 2 tablespoon red curry paste
• 1 yellow onion (medium, chopped)
• 3 garlic cloves (minced)
• 1 tablespoon fresh ginger (grated)
• 2 cup broccoli florets
• 2 carrots (sliced into rounds)
• 5 ounce fresh spinach
• 1 cup brown rice (uncooked)
• 1 lime (juiced)
• 1 tablespoon soy sauce
• 0.5 teaspoon salt
• 1 tablespoon olive oil

Instructions

1. Cook the brown rice according to package directions. Set aside.
2. Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add the ground turkey and cook, breaking it up with a spoon, until browned, about 6-8 minutes. Drain any excess fat and transfer turkey to a separate bowl.
3. Add the chopped yellow onion, minced garlic cloves, and grated fresh ginger to the pot. Sauté for 5 minutes until softened and fragrant.
4. Stir in the red curry paste and cook for 1 minute, allowing the aromas to bloom.
5. Pour in the light coconut milk and vegetable broth, then add the rinsed red lentils, sliced carrots, and broccoli florets. Bring to a simmer, then reduce heat, cover, and cook for 10-12 minutes, or until lentils are tender and vegetables are crisp-tender.
6. Return the cooked ground turkey to the pot. Stir in the rinsed and drained chickpeas, fresh spinach, lime juice, and soy sauce. Cook for another 2-3 minutes, until the spinach is wilted and everything is heated through.
7. Season with 1/2 teaspoon salt to taste. Serve the curry hot over the cooked brown rice.

Notes

To adjust spice level, use more or less red curry paste. This curry reheats wonderfully, making it ideal for meal prepping.

Nutrition (per serving)

• Calories: 751
• Protein: 41 g
• Carbohydrates: 87.7 g
• Fat: 25.2 g
• Fiber: 14.5 g
• Sodium: 1533 mg
• Saturated Fat: 8.7 g
• Sugar: 9.6 g
• Cholesterol: 90 mg