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Indian Turkey Curry

Indian Turkey Curry

with Sweet Potato on Cilantro Rice

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Turkey curry is quick, simple, and packed with all sorts of Indian flavours! This mild and creamy curry also gets a silky boost from coconut milk, bringing a hint of luxury to your weeknight!

Tags:Quick Prep

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

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Turkey Breast Portions

¾ cup

Basmati Rice

30 g


160 g

Roma Tomato

170 g

Sweet Potato

56 g

Onion, chopped

1 tbsp

Indian Spice Blend

165 mL

Coconut Milk

7 g


1 tbsp

Soy Sauce

(ContainsSoy/Soja, Wheat/Blé)

Not included in your delivery

1 tbsp

Unsalted Butter*


3 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories970 kcal
Fat45 g
Saturated Fat22 g
Carbohydrate91 g
Sugar9 g
Dietary Fiber6 g
Protein51 g
Cholesterol115 mg
Sodium1030 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Medium Pot
Parchment Paper
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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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 combine. Roast in the middle of the oven, stirring halfway through, until tender, 18-20 min. While potatoes roast, add 1 1/4 cups water (dbl for 4 ppl) to a medium pot. Cover and bring to a boil over high heat.


Cut tomatoes into 1/2-inch pieces. Peel, then mince or grate 1 tbsp ginger (dbl for 4 ppl). Roughly chop cilantro. Add rice to the pot of boiling water. Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.


While rice cooks, pat turkey dry with paper towels. Season with salt and pepper, then sprinkle with 1 tsp Indian Spice Mix (dbl for 4 ppl). Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then turkey. Cook until golden-brown, 1-2 min per side. Transfer turkey to the baking sheet with sweet potatoes. Bake in the middle of the oven, until cooked through, 8-10 min.** (NOTE: For 4 ppl, transfer turkey to a separate baking sheet and bake in the top of the oven.)


Heat the same pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then onions and tomatoes. Cook, stirring occasionally, until tender, 3-4 min. Add ginger and remaining Indian Spice Mix. 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 same pan. Bring to a boil over high heat. Once boiling, reduce heat to medium-low. Cook, stirring often, until curry thickens slightly, 4-5 min.


When sweet potatoes are done, add them to the curry. Cook, stirring often, until combined, 1-2 min. Season with salt and pepper. Fluff rice with a fork, then stir in half the cilantro and 1 tbsp butter (dbl for 4 ppl). Season with salt. Thinly slice turkey. Divide rice between plates and top with turkey and sweet potato curry. Sprinkle remaining cilantro over top.