To be honest, I haven’t had very many curry dishes before trying this one. It was my mother in law that first introduced me to it a few years ago, and from then on it’s become one of my favourites!
This recipe helped me in the kitchen to start to experiment with a wider variety of both Indian and Thai spices that I had never thought to use before. Another key ingredient that I took away from this meal was coconut milk, which I have used as a milk substitute in many other recipes.
I keep coming back to this coconut curry with ground turkey dish because it is a one pot meal and it’s quick to prepare. After serving it to friends I’m often asked for the recipe as it’s such a tasty dish, and I am so glad to share it with you!
Here are a few things to know about this recipe. I love to enjoy it with some warm naan bread, and over basmati rice. If you are looking to cut the starch in this dish, you can also choose to opt out of adding the potatoes. It’s also important to know this recipe can be a little spicy, so to turn down the heat simply reduce the amount of cayenne, especially if you’re serving it to the kiddos. For my daughter, I use a bit less cayenne and serve it over rice… and she really does love it!
I hope you enjoy this curry as much as my family does!
We love feedback, so if you try one of our recipes, let us know! Leave a comment, rate it and don’t forget to tag us in our IG photo’s using #sneakymommies.
- One pound ground turkey
- 2-3 small potatoes cut into small cubes
- 1 cup frozen green peas
- One small onion, chopped
- 3 garlic cloves, minced
- 2 tomatoes or one small can diced tomatoes (540 ml)
- 1 can coconut milk (400 ml)
- 1 tbsp chili powder
- ¾ tsp turmeric
- 1 tsp curry powder
- ½ tsp cayenne
- 2 tbsp olive oil
- salt and pepper
- Naan bread for serving
- Saute the onion and garlic in a deep pan with oil until soft, about 3 minutes on medium heat.
- Add in spices and stir for additional 30 seconds until very fragrant.
- Add the ground turkey and sauté until no long pink.
- Add the tomatoes and stir one minute.
- Add the coconut milk, and 1 teaspoon of salt and bring to boil.
- Add potatoes then simmer on low heat until thick and potatoes are cooked, around ½ hour stirring occasionally.
- Add more salt and pepper to taste.
- Add peas and cook an additional 5 minutes.
- Serve with warm Naan bread.