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Turkey Vegetable Curry

A healthy and delicious curry filled with ground turkey, sweet potatoes, cauliflower, mushrooms, bell peppers, and spinach!
Servings 6 people
Author Olivia

Ingredients

  • 2 tbsp Neutral Oil (ie: vegetable oil)
  • 1 lb Ground Turkey
  • 1 Yellow Onion (sliced)
  • 4 Garlic Cloves (minced)
  • 1 tbsp Ginger (minced)
  • 8 oz Shiitake or Cremini Mushrooms (sliced)
  • 1 Red Bell Pepper (cut into strips)
  • 2 Sweet Potatoes (cut into 1/2 inch cubes)
  • 1 Head of Cauliflower (cut into florets)5
  • 5 oz Spinach
  • 1/2 cup Red Curry Paste (*see notes)
  • 2 tbsp Fish Sauce
  • 2 (13.5 oz) Cans of Coconut Milk
  • 2 tbsp Cornstarch
  • 1/4 cup Cold Water
  • 1 Lime (cut into wedges for serving)
  • As Needed Cilantro (for garnish)
  • As Needed Cooked Rice

Instructions

  • Heat 1 tbsp of oil in a pan with sides over medium high heat. When the pan has heated, add in the ground turkey. Cook and crumble the turkey until it browns and is fully cooked. Remove the turkey from the pan and set it aside.
  • In the same pan, add in the remaining 1 tbsp of oil and heat over medium high heat. Add in the onions and cook them until they become translucent. Then add in the garlic and ginger. Cook for 30 seconds until the garlic and ginger become fragrant. Stir in the mushrooms and cook the mushrooms until they are no longer releasing moisture.
  • Next, add the ground turkey back into the pan along with the red bell pepper, sweet potatoes, and cauliflower. Then mix in the curry paste and 1/2 tbsp of fish sauce. Stir until everything together until the curry paste has coated all of the ingredients.
  • Pour in the coconut milk and bring it to a boil. Once the coconut milk begins boiling, lower the heat so that the mixture is simmering. Cover the pan with a lid and allow the curry to simmer for about 15-20 minutes or until the cauliflower and sweet potatoes have cooked. Stir about every 5 minutes.
  • Once the vegetables have cooked, add in the spinach and mix it into the curry until the leaves wilt. In a small bowl, mix together the cornstarch and water until the cornstarch has dissolved. This will create a slurry to thicken the curry sauce. Add the slurry to the pan and mix over medium-low heat until the curry has thickened.
  • Add in the remaining 1 1/2 tbsp of fish sauce, and taste the curry to see if it needs more seasoning. If needed, add in more fish sauce or salt to your liking. Garnish the curry with cilantro and serve it over rice with the lime wedges. Enjoy!

Notes

*You may need adjust the amount of curry paste you add in depending on how spicy your curry paste is and your own personal preference. I suggest tasting the curry paste first to see how spicy it is.