Creamy Coconut Turkey Curry

Name: Creamy Coconut Turkey Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 tablespoons coconut oil; 1 large onion, finely chopped; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 2 tablespoons mild curry powder; 1 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1 (14-ounce) can crushed tomatoes; 1 (14-ounce) can full-fat coconut milk; 3 cups cooked turkey, diced; 1 cup frozen peas; Salt and freshly ground black pepper to taste; Fresh cilantro, chopped

Published Date: 3/9/2026

Ingredients

2 tablespoons coconut oil
1 large onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons mild curry powder
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 (14-ounce) can crushed tomatoes
1 (14-ounce) can full-fat coconut milk
3 cups cooked turkey, diced
1 cup frozen peas
Salt and freshly ground black pepper to taste
Fresh cilantro, chopped

Instructions

Heat the oil in a large skillet or pot over medium heat. Add the onion and sauté until softened and translucent.
Stir in the garlic and ginger, cooking until fragrant.
Add the curry powder, ground cumin, and ground coriander. Toast the spices, stirring constantly, for about a minute.
Pour in the crushed tomatoes and coconut milk. Stir well to combine, scraping up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer.
Fold in the cooked diced turkey and simmer gently until the sauce thickens slightly and the turkey is heated through.
Stir in the frozen peas and cook for a few more minutes until the peas are bright green and tender. Season with salt and black pepper to taste.
Remove from heat, garnish with fresh chopped cilantro, and serve hot over rice or with naan.

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