Ever find yourself staring at leftover turkey, wondering how to give it new life? You’re in luck! This collection of 31 delicious turkey curry recipes is your ticket to transforming that holiday bird into a week’s worth of warm, aromatic comfort food. From quick weeknight dinners to slow-cooked weekend feasts, get ready to spice up your routine. Let’s dive into these mouthwatering variations!
Classic Indian Turkey Curry
Just imagine coming home to a warm, comforting bowl of curry that’s both familiar and exciting. This Classic Indian Turkey Curry transforms leftover turkey into something spectacular with aromatic spices and creamy coconut milk. You’ll love how easy it is to whip up on a busy weeknight.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– Olive oil – 2 tbsp
– Onion – 1 large, diced
– Garlic – 3 cloves, minced
– Ginger – 1 tbsp, grated
– Ground cumin – 1 tsp
– Ground coriander – 1 tsp
– Turmeric – ½ tsp
– Cayenne pepper – ¼ tsp
– Cooked turkey – 2 cups, shredded
– Canned coconut milk – 1 cup
– Chicken broth – 1 cup
– Salt – 1 tsp
– Fresh cilantro – ¼ cup, chopped
Instructions
1. Heat the olive oil in a large pot over medium heat until it shimmers, about 2 minutes.
2. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
4. Add the ground cumin, ground coriander, turmeric, and cayenne pepper, toasting the spices for 30 seconds to release their flavors.
5. Pour in the canned coconut milk and chicken broth, stirring to combine everything smoothly.
6. Bring the mixture to a gentle simmer over medium-low heat, then reduce the heat to low.
7. Add the shredded cooked turkey and salt, stirring to coat the turkey in the sauce.
8. Cover the pot and let it simmer for 20 minutes, stirring halfway through to prevent sticking.
9. Remove the pot from the heat and stir in the chopped fresh cilantro.
10. Taste and adjust seasoning if needed, but avoid adding more salt at this stage to keep it balanced.
Vibrant and creamy, this curry has tender turkey pieces swimming in a rich, spiced sauce that’s not too heavy. Serve it over steamed rice or with warm naan bread for soaking up every last drop—it’s perfect for a cozy dinner that feels like a hug in a bowl.
Creamy Coconut Turkey Curry
A creamy, comforting curry is just what you need on a chilly day. This coconut turkey version comes together quickly with pantry staples, and it’s packed with cozy flavor. You’ll love how simple it is to make a restaurant-worthy meal at home.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Ground turkey – 1 lb
– Onion – 1, diced
– Garlic – 3 cloves, minced
– Ginger – 1 tbsp, grated
– Curry powder – 2 tbsp
– Coconut milk – 1 (13.5 oz) can
– Chicken broth – 1 cup
– Lime – 1, juiced
– Salt – 1 tsp
– Vegetable oil – 1 tbsp
Instructions
1. Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat.
2. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
3. Add the minced garlic and grated ginger, and cook for 1 minute until fragrant. Tip: Don’t let the garlic burn, as it can turn bitter.
4. Add the ground turkey to the skillet, breaking it up with a spoon.
5. Cook the turkey for 6–8 minutes, stirring occasionally, until it is no longer pink and is browned in spots.
6. Sprinkle the curry powder and salt over the turkey mixture, and stir to coat everything evenly. Cook for 1 minute to toast the spices.
7. Pour in the coconut milk and chicken broth, and stir to combine.
8. Bring the mixture to a simmer, then reduce the heat to medium-low. Tip: A gentle simmer prevents the coconut milk from separating.
9. Let the curry simmer uncovered for 10 minutes, stirring occasionally, until it thickens slightly.
10. Remove the skillet from the heat and stir in the lime juice. Tip: Adding lime juice off the heat preserves its bright, fresh flavor.
11. Taste and adjust seasoning if needed, then serve immediately.
The final dish is luxuriously creamy with a rich, aromatic curry flavor that’s balanced by the zesty lime. Try serving it over a bed of fluffy jasmine rice or with warm naan for scooping up every last bit of sauce. It’s a satisfying meal that tastes even better the next day as the flavors meld together.
Spicy Thai Red Curry with Turkey
Ready for a cozy, flavorful dinner that comes together fast? This spicy Thai red curry with turkey is your new weeknight hero—it’s warming, aromatic, and packed with just enough kick to keep things interesting. You’ll love how the creamy coconut milk balances the heat, making it totally crave-worthy.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– Olive oil – 1 tbsp
– Ground turkey – 1 lb
– Red curry paste – 3 tbsp
– Coconut milk – 1 can (13.5 oz)
– Fish sauce – 1 tbsp
– Brown sugar – 1 tsp
– Lime – 1, juiced
– Jasmine rice – 1 cup
Instructions
1. Rinse 1 cup of jasmine rice under cold water until the water runs clear, then cook it according to package directions—this ensures fluffy, separate grains.
2. Heat 1 tbsp of olive oil in a large skillet or wok over medium-high heat until it shimmers, about 1 minute.
3. Add 1 lb of ground turkey to the skillet, breaking it up with a spatula into small pieces.
4. Cook the turkey for 5–7 minutes, stirring occasionally, until it’s fully browned and no pink remains.
5. Stir in 3 tbsp of red curry paste and cook for 1 minute, until fragrant—toasting the paste deepens the flavor.
6. Pour in 1 can of coconut milk, 1 tbsp of fish sauce, and 1 tsp of brown sugar, stirring to combine everything evenly.
7. Bring the mixture to a gentle simmer, then reduce the heat to medium-low and let it cook for 10 minutes, stirring occasionally, until slightly thickened.
8. Squeeze in the juice of 1 lime, stirring it in just before serving to keep the citrus flavor bright and fresh.
9. Serve the curry hot over the cooked jasmine rice.
Now, dig into that creamy, spicy goodness—the curry clings perfectly to the rice, with a tangy lime finish that cuts through the richness. For a fun twist, try topping it with fresh cilantro or a sprinkle of crushed peanuts for extra crunch.
Slow-Cooker Turkey Curry
You know those days when you want something cozy but don’t want to spend hours in the kitchen? This slow-cooker turkey curry is your answer. It’s a hands-off, flavor-packed meal that practically cooks itself while you go about your day.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 240 minutes
Ingredients
– Turkey breast – 2 lbs
– Onion – 1 large
– Garlic – 3 cloves
– Curry powder – 2 tbsp
– Coconut milk – 1 can (13.5 oz)
– Chicken broth – 1 cup
– Salt – 1 tsp
– Olive oil – 1 tbsp
Instructions
1. Chop the onion into ½-inch pieces and mince the garlic cloves.
2. Heat the olive oil in a skillet over medium heat until it shimmers, about 2 minutes.
3. Add the chopped onion to the skillet and cook for 5 minutes, stirring occasionally, until softened.
4. Stir in the minced garlic and cook for 1 minute until fragrant.
5. Transfer the onion and garlic mixture to the slow cooker.
6. Cut the turkey breast into 1-inch cubes and add them to the slow cooker.
7. Sprinkle the curry powder and salt over the turkey in the slow cooker.
8. Pour in the coconut milk and chicken broth, stirring gently to combine.
9. Cover the slow cooker and cook on high for 4 hours.
10. After 4 hours, check that the turkey is cooked through by cutting a piece—it should be white with no pink inside.
11. Serve the curry hot directly from the slow cooker.
Oozing with creamy coconut richness and warm spices, this curry has tender turkey that falls apart with a fork. Try it over rice or with naan bread to soak up every last bit of the flavorful sauce—it’s comfort food that feels special without any fuss.
Turkey Tikka Masala
Tired of the same old weeknight dinners? Let’s shake things up with a cozy, flavorful turkey tikka masala that’s surprisingly simple to make at home. You’ll love how the creamy sauce hugs the tender, spiced turkey—it’s a total comfort food win.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– Turkey breast – 1 lb, cut into 1-inch cubes
– Plain yogurt – ½ cup
– Garam masala – 2 tsp
– Ground cumin – 1 tsp
– Paprika – 1 tsp
– Salt – 1 tsp
– Vegetable oil – 2 tbsp
– Onion – 1 medium, finely chopped
– Garlic – 3 cloves, minced
– Ginger – 1 tbsp, grated
– Tomato paste – 2 tbsp
– Crushed tomatoes – 1 (14.5 oz) can
– Heavy cream – ½ cup
– Fresh cilantro – ¼ cup, chopped
Instructions
1. In a medium bowl, combine the turkey breast, plain yogurt, garam masala, ground cumin, paprika, and salt. Mix until the turkey is evenly coated, then let it marinate at room temperature for 10 minutes—this helps the flavors penetrate quickly.
2. Heat the vegetable oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Add the marinated turkey to the skillet in a single layer. Cook for 5–7 minutes, turning occasionally, until the turkey is browned on all sides and cooked through. Remove the turkey from the skillet and set it aside on a plate.
4. In the same skillet, add the onion and cook for 4–5 minutes, stirring often, until it turns soft and translucent.
5. Stir in the garlic and ginger, cooking for 1 minute until fragrant to release their aromatic oils.
6. Add the tomato paste and cook for 2 minutes, stirring constantly, until it darkens slightly and smells sweet—this deepens the sauce’s flavor.
7. Pour in the crushed tomatoes, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a simmer, then reduce the heat to medium-low and let it cook for 10 minutes, stirring occasionally, until the sauce thickens.
8. Stir in the heavy cream until fully incorporated, then return the cooked turkey to the skillet. Simmer for 3–4 minutes, until everything is heated through and the sauce coats the turkey nicely.
9. Remove the skillet from the heat and stir in the fresh cilantro.
Perfectly creamy with a hint of warmth from the spices, this dish has a velvety texture that’s ideal for scooping up with naan or rice. For a fun twist, try serving it over roasted sweet potatoes or with a side of crispy chickpeas to add a crunchy contrast.
Green Turkey Curry with Basil
A green turkey curry with basil is exactly what you need when you want something cozy but still fresh. It’s a quick, one-pan dinner that’s packed with flavor and perfect for using up leftover turkey or grabbing a fresh pack from the store. You’ll love how the creamy coconut milk and fragrant herbs come together in under an hour.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Olive oil – 2 tbsp
– Onion – 1, chopped
– Garlic – 3 cloves, minced
– Green curry paste – 3 tbsp
– Ground turkey – 1 lb
– Coconut milk – 1 (13.5 oz) can
– Chicken broth – 1 cup
– Fish sauce – 1 tbsp
– Brown sugar – 1 tsp
– Bell pepper – 1, sliced
– Basil – ½ cup, chopped
– Lime – 1, juiced
– Cooked rice – for serving
Instructions
1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat until it shimmers.
2. Add the chopped onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
3. Stir in the minced garlic and cook for 1 minute, just until fragrant—be careful not to let it burn.
4. Add the green curry paste and cook for 1 minute, stirring constantly to toast it and deepen the flavor.
5. Add the ground turkey, breaking it up with a spoon, and cook for 5-7 minutes until no pink remains.
6. Pour in the coconut milk, chicken broth, fish sauce, and brown sugar, stirring to combine everything well.
7. Bring the mixture to a simmer, then reduce the heat to medium-low and let it cook uncovered for 10 minutes, stirring occasionally.
8. Add the sliced bell pepper and cook for 5 more minutes until the pepper is tender-crisp.
9. Remove the skillet from the heat and stir in the chopped basil and lime juice until evenly distributed.
10. Serve the curry immediately over cooked rice in bowls.
Dive into this curry for a creamy, slightly spicy bowl with tender turkey and bright basil notes. The bell peppers add a nice crunch, while the lime juice cuts through the richness perfectly—try topping it with extra basil or a sprinkle of crushed peanuts for extra texture.
Yogurt-Marinated Turkey Curry
Just when you think turkey can’t get any better, this yogurt-marinated curry proves you wrong. It’s a cozy, flavorful dish that comes together with minimal fuss—perfect for a weeknight dinner that feels special.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Plain yogurt – 1 cup
– Turkey breast – 1 lb, cut into 1-inch cubes
– Curry powder – 2 tbsp
– Onion – 1 medium, diced
– Garlic – 3 cloves, minced
– Vegetable oil – 2 tbsp
– Chicken broth – 1 cup
– Salt – 1 tsp
Instructions
1. In a bowl, combine the yogurt, curry powder, and salt. Add the turkey cubes, stirring to coat evenly. Let it marinate at room temperature for 10 minutes.
2. Heat the vegetable oil in a large skillet over medium-high heat until it shimmers, about 2 minutes. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3. Add the minced garlic to the skillet and cook for 1 minute, stirring constantly to prevent burning.
4. Add the marinated turkey to the skillet, scraping in any leftover marinade. Cook, stirring occasionally, until the turkey is no longer pink on the outside, about 5 minutes.
5. Pour in the chicken broth, stirring to combine. Bring the mixture to a simmer, then reduce the heat to medium-low. Cover the skillet and let it cook for 15 minutes, or until the turkey is cooked through and tender.
6. Remove the skillet from the heat. Let the curry rest for 5 minutes before serving to allow the flavors to meld.
Here’s a dish that’s creamy from the yogurt, with a warm spice kick from the curry. Serve it over rice or with naan for a comforting meal that’s sure to become a favorite.
Turmeric and Ginger Turkey Curry
Craving something cozy and packed with flavor? You’re in the right place. This turmeric and ginger turkey curry is a one-pot wonder that’s perfect for a busy weeknight—it’s warm, comforting, and comes together with minimal fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– Ground turkey – 1 lb
– Onion – 1, diced
– Garlic – 3 cloves, minced
– Fresh ginger – 1 tbsp, grated
– Turmeric powder – 1 tsp
– Cumin powder – 1 tsp
– Coconut milk – 1 can (13.5 oz)
– Chicken broth – 1 cup
– Olive oil – 1 tbsp
– Salt – 1 tsp
– Fresh cilantro – ¼ cup, chopped
Instructions
1. Heat the olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant—be careful not to burn them.
4. Add the ground turkey to the pot, breaking it up with a spoon, and cook until no pink remains, about 5–7 minutes.
5. Sprinkle the turmeric powder, cumin powder, and salt over the turkey, stirring to coat evenly for 30 seconds to toast the spices.
6. Pour in the coconut milk and chicken broth, stirring to combine.
7. Bring the mixture to a gentle boil, then reduce the heat to low and simmer uncovered for 15 minutes, stirring occasionally, until the sauce thickens slightly.
8. Remove the pot from the heat and stir in the chopped cilantro.
You’ll love how the creamy coconut milk balances the earthy turmeric and zesty ginger, creating a rich, velvety sauce that clings to the tender turkey. Serve it over steamed rice or with warm naan for a complete meal that’s sure to become a regular in your rotation.
Kashmiri Turkey Curry
Packed with warm spices and tender turkey, this Kashmiri curry is the cozy comfort food you need on a chilly day. It’s surprisingly easy to make at home, and the aroma alone will have everyone asking for seconds.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– Turkey breast – 1 lb, cubed
– Onion – 1 large, chopped
– Garlic – 3 cloves, minced
– Ginger – 1 tbsp, grated
– Kashmiri red chili powder – 1 tsp
– Ground cumin – 1 tsp
– Ground coriander – 1 tsp
– Turmeric – ½ tsp
– Cinnamon stick – 1
– Cloves – 4
– Cardamom pods – 3
– Tomato – 1 large, chopped
– Plain yogurt – ½ cup
– Water – 1 cup
– Salt – 1 tsp
– Vegetable oil – 2 tbsp
– Cilantro – 2 tbsp, chopped
Instructions
1. Heat 2 tbsp vegetable oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add 1 chopped onion and cook, stirring occasionally, until golden brown, about 8–10 minutes.
3. Stir in 3 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until fragrant.
4. Add 1 tsp Kashmiri red chili powder, 1 tsp ground cumin, 1 tsp ground coriander, ½ tsp turmeric, 1 cinnamon stick, 4 cloves, and 3 cardamom pods, toasting for 30 seconds to release oils.
5. Tip: Toasting whole spices briefly prevents bitterness and enhances flavor.
6. Mix in 1 lb cubed turkey breast, coating evenly with spices, and cook for 5 minutes until lightly browned.
7. Add 1 chopped tomato and cook for 3 minutes until softened.
8. Stir in ½ cup plain yogurt gradually to prevent curdling, then add 1 cup water and 1 tsp salt.
9. Tip: Use full-fat yogurt for a creamier, more stable sauce that won’t separate.
10. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes until turkey is tender and cooked through.
11. Tip: Simmering covered helps the turkey absorb the spices fully without drying out.
12. Uncover and cook for 5 more minutes to thicken the sauce slightly.
13. Stir in 2 tbsp chopped cilantro just before serving.
Buttery and rich, this curry has a velvety sauce that clings to the tender turkey pieces. Serve it over steamed basmati rice or with warm naan to soak up every last drop—it’s a meal that feels both exotic and wonderfully familiar.
Turkey Curry with Sweet Potatoes
Kick off your cozy dinner plans with this hearty turkey curry that’s packed with sweet potatoes for a touch of natural sweetness. It’s a one-pot wonder that comes together with minimal fuss, perfect for using up leftover turkey or just craving something warm and satisfying. You’ll love how the spices meld together to create a comforting dish that feels like a hug in a bowl.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– Olive oil – 2 tbsp
– Onion – 1, chopped
– Garlic – 3 cloves, minced
– Ground turkey – 1 lb
– Curry powder – 2 tbsp
– Sweet potatoes – 2, peeled and cubed
– Chicken broth – 2 cups
– Coconut milk – 1 cup
– Salt – 1 tsp
– Cilantro – ¼ cup, chopped
Instructions
1. Heat the olive oil in a large pot over medium heat until it shimmers.
2. Add the chopped onion and cook for 5 minutes, stirring occasionally, until softened.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Add the ground turkey to the pot, breaking it up with a spoon, and cook for 6–8 minutes until no longer pink.
5. Sprinkle the curry powder over the turkey and stir well to coat everything evenly.
6. Tip: Toast the curry powder for 30 seconds to deepen its flavor before moving on.
7. Add the cubed sweet potatoes to the pot and stir to combine.
8. Pour in the chicken broth and coconut milk, then add the salt.
9. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20 minutes.
10. Tip: Check the sweet potatoes with a fork at 15 minutes; they should be tender but not mushy.
11. Remove the pot from the heat and stir in the chopped cilantro.
12. Tip: Let the curry sit for 5 minutes off the heat to allow the flavors to meld together.
13. Serve the curry hot in bowls.
Flavorful and creamy, this curry has a rich texture from the coconut milk and tender bites of sweet potato that soak up the spices. It’s fantastic over a bed of rice or with naan for dipping, and the leftovers taste even better the next day as the flavors continue to develop.
Mango and Turkey Curry
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Now, picture this: a cozy weeknight where you’re craving something warm and flavorful but don’t want to spend hours in the kitchen. This mango and turkey curry is your answer—it’s sweet, savory, and comes together in a flash.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Olive oil – 1 tbsp
– Onion – 1, diced
– Garlic – 2 cloves, minced
– Ground turkey – 1 lb
– Curry powder – 2 tbsp
– Coconut milk – 1 can (13.5 oz)
– Mango – 1, peeled and diced
– Salt – ½ tsp
– Lime – 1, juiced
Instructions
1. Heat the olive oil in a large skillet over medium heat.
2. Add the diced onion and cook for 5 minutes, stirring occasionally, until it becomes translucent.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Add the ground turkey to the skillet, breaking it up with a spoon, and cook for 8 minutes until no pink remains.
5. Sprinkle the curry powder over the turkey and stir to coat evenly, cooking for 1 minute to toast the spices.
6. Pour in the coconut milk and bring the mixture to a simmer.
7. Reduce the heat to low, cover the skillet, and let it simmer for 10 minutes to thicken slightly.
8. Add the diced mango and salt, stirring gently to combine.
9. Simmer uncovered for 5 more minutes until the mango softens but still holds its shape.
10. Remove the skillet from the heat and stir in the lime juice.
Oh, the result is a creamy, vibrant curry with tender turkey and bursts of sweet mango. Serve it over rice or with naan to soak up every bit of that rich sauce—it’s a comforting dish that feels like a hug in a bowl.
Peanut Butter Turkey Curry
Let’s be real—some nights you just need a cozy, comforting dinner that comes together fast. This peanut butter turkey curry is exactly that: a creamy, slightly spicy bowl that feels indulgent but is surprisingly simple to make.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Ground turkey – 1 lb
– Onion – 1 medium, diced
– Garlic – 3 cloves, minced
– Ginger – 1 tbsp, grated
– Red curry paste – 2 tbsp
– Coconut milk – 1 (13.5 oz) can
– Creamy peanut butter – ½ cup
– Chicken broth – 1 cup
– Lime – 1, juiced
– Cilantro – ¼ cup, chopped
– Vegetable oil – 1 tbsp
– Salt – 1 tsp
Instructions
1. Heat 1 tbsp vegetable oil in a large skillet or Dutch oven over medium-high heat until shimmering, about 1 minute.
2. Add 1 diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3. Add 3 minced garlic cloves and 1 tbsp grated ginger, and cook for 1 minute until fragrant.
4. Add 1 lb ground turkey and 1 tsp salt, breaking it up with a spoon, and cook until no pink remains, about 5–7 minutes.
5. Stir in 2 tbsp red curry paste and cook for 1 minute to toast the spices.
6. Pour in 1 cup chicken broth and scrape up any browned bits from the bottom of the pan.
7. Add 1 can coconut milk and ½ cup creamy peanut butter, stirring until the peanut butter is fully incorporated and the sauce is smooth.
8. Bring the mixture to a simmer, then reduce heat to medium-low and let it cook uncovered for 10 minutes, stirring occasionally, until slightly thickened.
9. Remove from heat and stir in the juice of 1 lime.
10. Garnish with ¼ cup chopped cilantro before serving.
Over the 10-minute simmer, the flavors really meld together, so don’t rush it—this step is key for depth. The curry will thicken as it cools, so if it seems thin, just let it sit for a few minutes off the heat. For an extra kick, add a pinch of red pepper flakes with the curry paste. One of my favorite ways to serve this is over a bed of fluffy jasmine rice, which soaks up all that creamy, nutty sauce. The texture is luxuriously smooth with just a bit of chunkiness from the turkey, and the lime brightens everything up perfectly.
Lemongrass Infused Turkey Curry
Hey, you know those cozy nights when you want something comforting but with a little twist? Here’s a lemongrass-infused turkey curry that’s surprisingly easy and packed with bright, aromatic flavor.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– Ground turkey – 1 lb
– Lemongrass stalks – 2
– Coconut milk – 1 can (13.5 oz)
– Curry powder – 2 tbsp
– Onion – 1 medium
– Garlic – 3 cloves
– Ginger – 1 inch piece
– Vegetable oil – 2 tbsp
– Salt – 1 tsp
– Water – 1 cup
Instructions
1. Finely chop the onion, garlic, and ginger.
2. Trim the lemongrass stalks, remove the tough outer layers, and bruise them with the back of a knife to release their oils.
3. Heat the vegetable oil in a large pot over medium heat until it shimmers.
4. Add the chopped onion, garlic, and ginger to the pot, and sauté for 5 minutes until softened and fragrant.
5. Add the ground turkey to the pot, breaking it up with a spoon, and cook for 8 minutes until browned and no longer pink.
6. Stir in the curry powder and salt, and cook for 1 minute to toast the spices.
7. Pour in the coconut milk and water, and add the bruised lemongrass stalks.
8. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for 30 minutes, stirring occasionally to prevent sticking.
9. Remove the lemongrass stalks from the pot and discard them.
10. Taste the curry and adjust seasoning if needed, then serve hot.
Tip: Bruising the lemongrass helps infuse more flavor into the curry without making it fibrous.
Tip: Toasting the curry powder briefly enhances its depth and aroma in the dish.
Tip: Letting the curry simmer covered allows the flavors to meld together perfectly.
The curry comes out creamy and rich, with a subtle citrusy kick from the lemongrass that balances the savory turkey. Try serving it over steamed rice or with naan for a complete meal that’s sure to become a weeknight favorite.
Anise and Cardamom Turkey Curry
You know those cozy nights when you want something warming but not too heavy? This turkey curry with anise and cardamom hits the spot perfectly—it’s aromatic, comforting, and surprisingly easy to pull together.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– Ground turkey – 1 lb
– Onion – 1, chopped
– Garlic – 3 cloves, minced
– Ginger – 1 tbsp, grated
– Anise seeds – 1 tsp
– Cardamom pods – 6
– Coconut milk – 1 can (13.5 oz)
– Chicken broth – 1 cup
– Olive oil – 2 tbsp
– Salt – 1 tsp
Instructions
1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add chopped onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant—be careful not to burn them.
4. Add ground turkey to the skillet, breaking it up with a spoon, and cook until no pink remains, about 6–8 minutes.
5. Sprinkle in anise seeds and cardamom pods, stirring to coat the turkey evenly for 30 seconds.
6. Pour in coconut milk and chicken broth, bringing the mixture to a gentle simmer.
7. Reduce heat to low, cover the skillet, and let it simmer for 15 minutes to allow flavors to meld—this slow cooking enhances the spices.
8. Stir in salt, then taste and adjust if needed, but avoid adding more at this stage to prevent over-salting.
9. Remove from heat and let it sit uncovered for 5 minutes to thicken slightly before serving.
Now, the curry comes out creamy with tender turkey, and the anise and cardamom give it a sweet, licorice-like aroma that’s not overpowering. Try serving it over rice or with naan to soak up every last bit of that flavorful sauce.
Cashew and Spinach Turkey Curry
Sometimes you just need a cozy, one-pot meal that feels like a hug—this cashew and spinach turkey curry is exactly that. It’s creamy, packed with protein, and comes together in under an hour, making it perfect for busy weeknights when you want something satisfying without a fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– Olive oil – 2 tbsp
– Onion – 1, diced
– Garlic – 3 cloves, minced
– Ground turkey – 1 lb
– Curry powder – 2 tbsp
– Cumin – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Coconut milk – 1 (13.5 oz) can
– Chicken broth – 1 cup
– Cashews – ½ cup, raw
– Spinach – 4 cups, fresh
Instructions
1. Heat olive oil in a large pot or Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3. Stir in minced garlic and cook for 1 minute until fragrant—be careful not to burn it.
4. Add ground turkey, breaking it up with a spoon, and cook until no pink remains, about 5–7 minutes.
5. Sprinkle curry powder, cumin, salt, and black pepper over the turkey, stirring to coat evenly for 1 minute to toast the spices.
6. Pour in coconut milk and chicken broth, scraping the bottom of the pot to release any browned bits for extra flavor.
7. Bring the mixture to a gentle simmer, then reduce heat to low and let it cook uncovered for 15 minutes, stirring occasionally.
8. Add raw cashews and simmer for 5 more minutes to soften them slightly—they’ll add a nice crunch.
9. Stir in fresh spinach and cook just until wilted, about 2–3 minutes; this keeps it vibrant and tender.
10. Remove from heat and let it sit for 5 minutes to thicken slightly before serving.
All done! This curry has a rich, creamy texture from the coconut milk, with a subtle nuttiness from the cashews and a fresh pop from the spinach. Serve it over steamed rice or with warm naan for soaking up every last bit of sauce—it’s even better the next day as the flavors meld together.
Conclusion
Perfect for using up leftovers or planning a cozy meal, these 31 turkey curry recipes offer something for every taste. We hope you find a new family favorite! Give one a try, then let us know which you loved in the comments below. If you enjoyed this roundup, please share it on Pinterest to help other home cooks discover these delicious ideas.
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
