
This Quick Ground Turkey Curry has become my go-to dinner savior, packing delicious Indian-inspired tastes in just half an hour. Simple spices turn ordinary ground turkey into an amazing meal that seems like it took all day to make, but actually needs little work and common ingredients.
I came up with this dish when I was bored of making the same old turkey tacos and meatballs. Now we love it so much that my kids actually get excited whenever they spot it on our weekly menu.
What You'll Need
- White onion: Forms the tasty foundation that enhances every bite
- Olive oil: Makes sure everything cooks properly without sticking to the pan
- Garlic cloves: Give that must-have bold flavor that works so well with curry
- Ground turkey 90/10: Delivers protein without extra fat while staying moist
- Full fat coconut milk: Makes the smooth, luxurious sauce that defines this curry
- Curry powder: Delivers that distinctive warm taste without any fuss
- Garam masala: Boosts flavor depth with its mix of warm spices
- Cumin: Adds those deep, grounding notes that work with other spices
- Turmeric: Gives that beautiful yellow color and subtle earthiness
- Cayenne pepper: Brings as much or little heat as you want
- Salt and black pepper: Pull together and highlight all flavors
- Basmati rice: Works as the ideal base for mopping up the yummy sauce
- Fresh cilantro: Adds a pop of freshness to finish the dish
How To Make It
- Cook Your Onions:
- Warm up olive oil in a big pan over medium heat and toss in your chopped onion. Let it cook for about 3-4 minutes, giving it a stir now and then, until it gets see-through and softens up. This starts building all the good flavors.
- Cook The Meat And Garlic:
- Throw in your minced garlic and ground turkey with the soft onions. Break the turkey into small chunks with a wooden spoon and let it cook for around 7-8 minutes until you don't see any pink spots. You want small, bite-sized pieces of meat.
- Mix Up Your Sauce:
- In a small bowl, mix together all your dry spices - curry powder, garam masala, cumin, turmeric, cayenne, salt and pepper. Pour this spice mix and the coconut milk over your cooked turkey. Mix everything well so the spices spread evenly through the meat and sauce.
- Let It Bubble:
- Turn the heat down low and let your curry bubble gently for about 10 minutes. This helps all the flavors come together and the sauce gets a bit thicker. The coconut milk will cook down some, making a silky sauce that covers the turkey nicely.
- Dish It Up:
- Put the finished curry over some fluffy basmati rice and sprinkle some fresh cilantro on top if you want. The bright green herb really stands out against the rich, spicy curry.

I really think garam masala makes all the difference in this dish. I still remember the first time I put it in my curry - my whole house smelled amazing and reminded me of my favorite Indian place. Now I always make sure I've got some in my spice drawer.
Adding Veggies
You can throw in all kinds of vegetables to make this curry more nutritious and colorful. Just cut everything into small pieces and add them at different times depending on how long they take to cook. Tough veggies like carrots should go in with the onions. Medium ones like bell peppers can cook with the turkey. Quick-cooking stuff like peas or spinach can be mixed in during the last simmer.
Keeping Leftovers
This curry actually tastes better the next day after all the flavors have had time to mix in the fridge. You can keep what's left in a sealed container for up to 3 days. When you warm it up, you might need to add a little water or coconut milk if the sauce got too thick. Heating it slowly on the stove works best, but the microwave is fine if you're in a hurry.
Changing It Up
While this has some Indian flavors, you can easily switch things around. For more of a Thai feel, add a spoonful of red curry paste and finish with some lime juice and fish sauce. If you want something warmer, use more garam masala and throw in a cinnamon stick while it simmers. The basic recipe works with lots of changes and won't easily go wrong.

This ground turkey curry has completely changed my weeknight cooking by keeping meals both healthy and tasty—it's always a winner at my table.
Frequently Asked Questions
- → Can I swap out turkey for another protein?
Totally! Ground chicken works great, while ground beef or lamb give a richer flair. Prefer veggie options? Use crumbled tofu or plant-based ground substitutes instead.
- → What veggie add-ins would taste good here?
This curry loves extras! Go for carrots, peas, bell peppers, spinach, or even cauliflower. Toss in firmer veggies like carrots while sautéing onions, and softer ones like spinach near the end.
- → Can I prep this curry in advance?
Definitely! It even gets tastier after sitting overnight. Pop leftovers into a sealed container in the fridge for up to 3 days or freeze them for 3 months. Reheat on low with a splash of water if needed to loosen the sauce.
- → What if I'm missing some spices here?
No worries! Instead of the full spice mix, just use 2–2.5 teaspoons of regular curry powder for simplicity. Garam masala’s the key spice to keep alongside the curry powder for that classic taste.
- → Can I use lighter coconut milk?
Yep, but the sauce won’t be as creamy. For a lighter twist, combine 1 cup of regular coconut milk with a bit of chicken broth to balance richness and consistency.
- → What are some rice-free serving ideas?
This dish pairs well with plenty of sides! Try it with naan, a baked potato, quinoa, or cauliflower rice for fewer carbs. Serve with cooling raita or plain yogurt on the side if you’d like.