Indian-Style Turkey Curry
with Sweet Potatoes and Cilantro Rice- Soy
- Sulphites
- Wheat
- Milk
Turkey curry is quick, simple and packed with bold, Indian-inspired flavours! This creamy curry also gets a silky boost from coconut milk, bringing a hint of luxury to your weeknight!
Ingredients
250 g
Ground Turkey
¾ cup
Basmati Rice
1 tbsp
Ginger-Garlic Puree
160 g
Tomato
170 g
Sweet Potato
56 g
Onion, chopped
1 tbsp
Indian Spice Blend
165 mL
Coconut Milk
7 g
Cilantro
1 tbsp
Soy Sauce
(Contains: Soy, Sulphites, Wheat)
2 tbsp
Curry Paste
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains: Milk)
2 tbsp
Oil*
0.38 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Utensils
Cooking Steps
Before starting, preheat the oven to 425°F. Wash and dry all produce. Cut sweet potato into 1/2-inch pieces. Add sweet potatoes and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat.Roast in the middle of the oven, stirring halfway through, until tender and golden-brown, 18-20 min.
Meanwhile, add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat.Cut tomatoes into 1/2-inch pieces. Roughly chop cilantro. Add rice to the boiling water. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.Remove the pot from heat. Set aside, still covered.
Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then turkey and onions. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper.
Reduce heat to medium, then add tomatoes to the pan with turkey. Cook, stirring occasionally, until tender, 3-4 min. Add curry paste, Indian Spice Mix and half the ginger-garlic puree (use all for 4 ppl). Cook, stirring often, until fragrant, 1-2 min.
Add coconut milk, soy sauce and 1/4 cup water (use same for 4 ppl) to the pan. Bring to a boil over high. Once boiling, reduce heat to medium-low. Cook, stirring often, until curry thickens slightly, 4-5 min.
Add roasted sweet potatoes to curry. Cook, stirring often, until combined, 1-2 min. Season with salt and pepper, to taste. Fluff rice with a fork, then stir in half the cilantro and 1 tbsp butter (dbl for 4 ppl). Season with salt, to taste.Divide rice between plates. Top with curry.Sprinkle remaining cilantro over top.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The coconut milk and Indian spice blend create a warm, creamy curry with a satisfying sweet-and-spicy balance; some reviewers found the overall flavour mild and suggest adding extra curry paste or chilli to boost depth.
- Ease of prep: Most reviewers found this recipe quick and straightforward to pull together on a weeknight, with easy cleanup.
- Suggestions: Start with half the curry paste if you are sensitive to heat, and consider adding frozen peas, spinach, bell peppers, or cauliflower for extra vegetables and texture. Adding a can of coconut milk or reducing the water slightly can help achieve a thicker, creamier sauce. Serve with naan bread to round out the meal.
- Leftovers: Several reviewers noted the curry tastes even better the next day, as the flavours deepen overnight.
- Protein: Some reviewers swapped ground turkey for cubed chicken breast or turkey breast with good results, noting a slightly longer cook time may be needed.
