Cal Smart Spicy Coconut Turkey Curry
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Cal Smart Spicy Coconut Turkey Curry

Cal Smart Spicy Coconut Turkey Curry

with Spinach and Peppers

This Caribbean-style curry brings the heat! Turkey is flavoured with garlic, ginger, Indian spices and spicy curry paste, then cooled off with creamy coconut milk. Lime-spiked jasmine rice, peppers and spinach complete this soul-warming dinner!

Calorie Smart is based on a per serving calculation of the recipe's kilocalorie amount.

Calorie Smart

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time


serving amount

250 g

Ground Turkey

2 tbsp

Spicy Curry Paste

165 mL

Coconut Milk

1 tbsp

Indian Spice Blend

½ cup

Jasmine Rice

1 tbsp

Ginger-Garlic Puree

56 g

Baby Spinach

160 g

Sweet Bell Pepper

7 g


Not included in your delivery

½ tbsp


¼ tsp


¼ tsp


0.13 tsp



Nutrition Values

Calories610 kcal
Fat29 g
Saturated Fat17 g
Carbohydrate57 g
Sugar6 g
Dietary Fiber3 g
Protein31 g
Cholesterol110 mg
Sodium650 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan


Cook rice

Before starting, wash and dry all produce. Add 2/3 cup water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Meanwhile, using a strainer, rinse 1/2 cup rice (dbl for 4 ppl) until water runs clear. Add rice to the boiling water, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)Remove the pot from heat. Set aside, still covered.


Meanwhile, core, then cut pepper into 1/2-inch pieces. Roughly chop spinach.Roughly chop cilantro.

Start curry

Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then turkey, half the Ginger-Garlic Puree (use all for 4 ppl) and Indian Spice Mix. Cook, breaking up turkey into smaller pieces, until no pink remains, 2-3 min. (NOTE: Turkey will finish cooking in step 4.)Season with salt and pepper.

Cook curry

Add peppers to the pan with turkey. Cook, stirring often, until turkey is cooked through and peppers are tender-crisp, 3-4 min.**Add coconut milk, 1/4 cup water, 1/4 tsp sugar (dbl both for 4 ppl) and curry paste. Cook, stirring occasionally, until sauce thickens slightly, 3-4 min. Season with salt and pepper, if desired.

Finish curry

Add spinach to curry. Cook, stirring often, until wilted, 1-2 min. Remove from heat, then season with salt and pepper.

Finish and serve

Fluff rice with a fork, then stir in half the cilantro.Divide rice between bowls. Top with curry. Sprinkle remaining cilantro over top.