Today I’m in dire need of simple dinners that I can make with my eyes closed. (Don’t we all need a few of those in our back pocket at all times?!) And you guys know I love me some curry recipes. I’ve shared my quick chicken curry, quick and easy vegetarian curry and my 20-minute coconut chicken curry. All are worth checking out for sure. And today I’m happy to finally be sharing another favorite that I make ALL the time! The flavor is what made me fall in love with this curry ground turkey recipe. It’s warm, rich and has so much depth from all the great spices that go into it. And the sweet green peas add both a pop of color and a hint of sweetness to balance out this recipe. Seriously delicious! But y’all, I have to admit, I also really love how easy this is! I’m always looking for new easy ground turkey recipes and this one is on the regular rotation because it’s so simple to throw together. Great for those nights when you’re just not feeling it. Yes, even as a food blogger, I have those too! (I love this Italian ground turkey skillet for another easy dinner that’s really family friendly. And check out this collection of easy ground turkey recipes for more inspiration!) You can also see the Google web story for this curry ground turkey recipe. In this recipe, you basically chop an onion and then just add everything else to the pan to cook. (You don’t even have to thaw the peas if they are frozen. Just add them right on in to thaw and warm through.) Dinner is done! And it only takes 20 minutes! Talk about weeknight winning! (Oh, and this recipe is also gluten-free, paleo, whole 30 and can be low-carb, depending on how you serve it.) So let’s get cooking. Now, I’ve got some notes, tips and substitutions coming up below on how to make curry ground turkey. Just tryin’ to be helpful. If you want to jump on down to the recipe, simply scroll through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Ingredient Notes:
Turkey: I use a 93% lean ground turkey for this recipe. You can use whichever kind you prefer, just drain off any excess grease in the pan if you have any. Other meats: You could substitute ground beef, pork, lamb or chicken in this recipe, though I haven’t tried it like that yet. Spices: Either curry powder or Garam masala will work in this recipe. I’ve tried both and loved it both ways. Want to add a spicy kick? Chop a jalapeño or red chili pepper and sauté it along with the onion. Or you could add ¼ teaspoon red pepper flakes with the other spices to give it some heat. Peas: Frozen is my go to, but canned are OK too if that’s what you prefer. If you aren’t a fan of peas, you could skip them or wilt in some spinach instead.
Also, just a note that you’ll want to get your rice cooked and prepped separately. I left that out of the instructions because it depends on what you choose (white, brown, basmati, a rice blend, etc.) And there are plenty of options depending on your tastes - or what’s in your pantry!
What rice should I serve this with?
We love steamed brown rice in my house and that’s what I always have on hand. This would also work with regular white rice as well as basmati rice. If you have a favorite rice blend or boxed variety you like, go for that. It’s also great with easy cauliflower rice for a low-carb option. You could even use a frozen pre-cooked rice to make this meal even easier. (I have some of the Trader Joe’s frozen brown rice on hand in case of weeknight emergencies.)
Last thing, let’s talk about what to do with any leftovers. Leftover curry ground turkey, once cooled, can be stored in the refrigerator for up to 4-5 days. Reheat over medium low on the stove or use the microwave. I hope you give this a try the next time you need a super flavorful but also really quick and easy dinner! Happy cooking! XO, Kathryn P.S. You can check out all of my turkey recipes for more cooking inspiration! Turkey: I use a 93% lean ground turkey for this recipe. You can use whichever kind you prefer, just drain off any excess grease. You could probably also substitute ground beef, pork, lamb or chicken in this recipe, though I haven’t tried it like that yet. Spices: Either curry powder or Garam masala will work in this recipe. I’ve tried both and loved it both ways. Want to add a spicy kick? Chop a jalapeño or red chili pepper and sauté it along with the onion. Or you could add ¼ teaspoon red pepper flakes with the other spices to give it some heat. Peas: Frozen peas are my go-to, but you could substitute canned peas (drained well) if that’s what you prefer. Or if you aren’t a pan, you can omit the peas. You could also substitute some wilted spinach if you’d rather. Rice: You’ll need to get your rice cooked and prepped separately. Brown rice, white rice, basmati rice and even cauliflower rice are all good serving options. Leftovers: Leftovers, once cooled, can be stored in the refrigerator for up to 4-5 days. Reheat over medium low on the stove or in the microwave.
