Easy Ground Turkey Curry

This Easy Ground Turkey Curry has become my weeknight dinner hero, bringing rich Indian-inspired flavors to the table in just 30 minutes. The fragrant spices transform simple ground turkey into a crave-worthy meal that tastes like it simmered all day, but requires minimal effort and everyday ingredients.

I first created this curry when searching for something different to do with ground turkey besides the usual tacos or meatballs. Now it's in our regular rotation, and my family actually cheers when they see it on the meal plan for the week.

Ingredients

• White onion: Provides the aromatic base that builds flavor throughout the dish
• Olive oil: Helps sauté the aromatics and prevents sticking
• Garlic cloves: Add essential pungent flavor that pairs perfectly with curry spices
• Ground turkey 90/10: Offers lean protein while staying juicy and tender
• Full fat coconut milk: Creates the creamy, rich sauce that makes this curry irresistible
• Curry powder: Brings that signature warm curry flavor with minimal effort
• Garam masala: Adds complexity with its blend of warming spices
• Cumin: Contributes earthy notes that enhance the other spices
• Turmeric: Provides gorgeous golden color and subtle earthy flavor
• Cayenne pepper: Adds adjustable heat to wake up your taste buds
• Salt and black pepper: Balance and enhance all the other flavors
• Basmati rice: Serves as the perfect vehicle for soaking up the flavorful sauce
• Fresh cilantro: Brightens the finished dish with herbal freshness

Step-by-Step Instructions

Sauté the Aromatics:

Heat olive oil in a large skillet over medium heat and add your finely chopped onion. Cook for 3 to 4 minutes, stirring occasionally, until the onions become translucent and slightly soft. This creates the flavor foundation for your curry.

Brown the Turkey and Garlic:

Add minced garlic and ground turkey to the pan with the softened onions. Break the meat apart with a wooden spoon and cook for 7 to 8 minutes until the turkey is fully cooked with no pink remaining. The meat should be crumbled into small, bite sized pieces.

Create the Curry Sauce:

In a small bowl, combine all your dry spices curry powder, garam masala, cumin, turmeric, cayenne, salt and black pepper. Add this spice mixture and the coconut milk to your cooked turkey. Stir thoroughly to combine, making sure the spices are evenly distributed throughout the meat and sauce.

Simmer to Perfection:

Reduce the heat to low and let the curry simmer gently for 10 minutes. This allows the flavors to meld together and the sauce to thicken slightly. The coconut milk will reduce a bit, creating a velvety texture that coats the turkey beautifully.

Serve and Garnish:

Spoon the finished curry over fluffy basmati rice and sprinkle with fresh cilantro if desired. The bright herb provides a perfect contrast to the rich, spiced curry.

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The garam masala is truly the secret ingredient in this recipe. I remember the first time I added it to my curry, my kitchen filled with the most incredible aroma that transported me straight to my favorite Indian restaurant. Now I keep it stocked in my spice cabinet at all times.

Vegetable Additions

This curry welcomes additional vegetables that add nutrition, color, and texture. Simply chop vegetables into bite sized pieces and add them at different stages depending on cooking time. Hard vegetables like carrots should be added with the onions. Medium vegetables like bell peppers can go in with the turkey. Quick cooking vegetables like peas or spinach can be stirred in during the final simmer.

Storage and Reheating

This curry actually tastes even better the next day after the flavors have had time to meld in the refrigerator. Store leftovers in an airtight container for up to 3 days. When reheating, add a splash of water or coconut milk if the sauce has thickened too much in storage. Gentle stovetop reheating works best to maintain the texture, though microwave works in a pinch.

Making It Your Own

While this recipe has a mild Indian inspiration, you can easily adjust the flavor profile. For a more Thai style curry, add a tablespoon of red curry paste and finish with lime juice and fish sauce. For a more warming version, increase the garam masala and add a cinnamon stick during simmering. The base recipe is incredibly flexible and forgiving.

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This ground turkey curry has transformed my weeknight meals while keeping things both healthy and flavorful—it's a surefire hit every time.

Frequently Asked Questions

→ Can I use a different type of meat in this curry?

Yes! Ground chicken is the closest substitute, but you could also use ground beef or lamb for a richer flavor. For a vegetarian option, try crumbled firm tofu or a plant-based ground meat substitute.

→ What vegetables work well with this curry?

This curry is versatile and works wonderfully with added vegetables. Try diced carrots, bell peppers, peas, spinach, or cauliflower. Add harder vegetables like carrots when sautéing the onions, and softer vegetables like spinach in the final few minutes of cooking.

→ Can I make this curry ahead of time?

Absolutely! This curry actually develops more flavor overnight. Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat gently on the stovetop with a splash of water if needed to thin the sauce.

→ What if I don't have all the spices listed?

While the blend of spices creates the authentic flavor, you can simplify by using 2-2.5 teaspoons of curry powder if you don't have the individual spices. For the best flavor, garam masala is the most important spice to include alongside the curry powder.

→ Can I use light coconut milk instead of full-fat?

Yes, you can use light coconut milk, but the curry won't be as rich and creamy. Another option is to use 1 cup of regular coconut milk and 1/4 cup of chicken broth for a lighter version that still maintains some creaminess.

→ What can I serve with this curry besides rice?

This curry is versatile and pairs well with many sides. Try serving it with naan bread, cauliflower rice for a low-carb option, quinoa for added protein, or even over a baked potato. A simple cucumber raita or yogurt makes a cooling side.