Easy Kosher Turkey And Vegetable Curry Recipe

By /
Jump to Recipe Print Recipe

I stumbled across this turkey curry recipe years ago when I had leftover Thanksgiving turkey and wanted something completely different from sandwiches. The warmth of curry spices paired with tender turkey creates such a satisfying meal, and it’s become one of my go-to recipes for using up holiday leftovers or for a weeknight dinner when I’m craving something with flavor.

The beauty of this curry lies in its simplicity. You don’t need to hunt down exotic ingredients or spend hours building complex spice pastes. A good curry powder does most of the heavy lifting, while onions, garlic, and ginger create the aromatic base. I’ve found that adding vegetables like potatoes, carrots, and bell peppers not only stretches the dish but also adds lovely texture and color. The coconut milk brings everything together with its creamy richness, and a splash of chicken broth keeps the meat moist.

Building Flavor in Your Turkey Curry

What makes this recipe work so well is the order of operations. You brown the turkey first to develop flavor, then build your spice base in the same pot. This technique layers the flavors beautifully. The vegetables go in based on their cooking times, with potatoes first since they take longest, followed by the quicker-cooking peppers and peas. Don’t skip the step of blooming your spices in oil before adding liquids. It makes such a difference in the final flavor.

Perfect for Shabbat and Beyond

This curry is perfect for Shabbat dinner or when you’re feeding a crowd. I like to serve it over basmati rice or with some warm pita bread on the side. Leftovers taste even better the next day, and it freezes beautifully if you want to make a double batch.

Easy Kosher Turkey And Vegetable Curry Recipe - Indian-Jewish Fusion recipe
I stumbled across this turkey curry recipe years ago when I had leftover Thanksgiving turkey and wanted something completely different from sandwiches. The warmth of curry spices paired with tender turkey creates such a satisfying meal, and it's become one of my go-to recipes for using up holiday leftovers or for a weeknight dinner when I'm craving something with flavor. The beauty of this curry lies in its simplicity. You don't need to hunt down exotic ingredients or spend hours building complex spice pastes. A good curry powder does most of the heavy lifting, while onions, garlic, and ginger create the aromatic base. I've found that adding vegetables like potatoes, carrots, and bell peppers not only stretches the dish but also adds lovely texture and color. The coconut milk brings everything together with its creamy richness, and a splash of chicken broth keeps the meat moist. What makes this recipe work so well is the order of operations. You brown the turkey first to develop flavor, then build your spice base in the same pot. This technique layers the flavors beautifully. The vegetables go in based on their cooking times, with potatoes first since they take longest, followed by the quicker-cooking peppers and peas. Don't skip the step of blooming your spices in oil before adding liquids. It makes such a difference in the final flavor. This curry is perfect for Shabbat dinner or when you're feeding a crowd. I like to serve it over basmati rice or with some warm pita bread on the side. Leftovers taste even better the next day, and it freezes beautifully if you want to make a double batch.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Indian, Jewish
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 2 tbsp vegetable oil
  • 1.5 lbs turkey breast or thighs cut into 1-inch pieces
  • 1 large yellow onion diced
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 2 tbsp curry powder
  • 1 tsp ground cumin
  • 1/2 tsp turmeric
  • 1/4 tsp cayenne pepper optional, to taste
  • 1 can coconut milk 13.5 oz, full-fat
  • 1 cup chicken broth kosher
  • 2 medium potatoes peeled and cubed
  • 2 large carrots sliced into rounds
  • 1 large red bell pepper chopped
  • 1 cup frozen peas
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper
  • 2 tbsp fresh cilantro chopped, for garnish

Method
 

  1. Heat oil in a large pot or Dutch oven over medium-high heat. Season turkey pieces with salt and pepper, then brown them on all sides, about 5-6 minutes total. Remove turkey to a plate and set aside.
  2. In the same pot, add diced onion and cook until softened, about 4-5 minutes. Add garlic and ginger, cooking for another minute until fragrant.
  3. Add curry powder, cumin, turmeric, and cayenne to the pot. Stir constantly for 30 seconds until spices are fragrant and well combined with the onions.
  4. Pour in coconut milk and chicken broth, scraping up any browned bits from the bottom of the pot. Add cubed potatoes and bring mixture to a simmer.
  5. Return turkey to the pot along with carrots. Cover and simmer for 15 minutes, stirring occasionally.
  6. Add bell pepper and continue cooking for 8-10 minutes until vegetables are tender and turkey is cooked through.
  7. Stir in frozen peas and cook for 2-3 minutes until heated through. Taste and adjust seasoning with salt and pepper as needed.
  8. Serve hot over basmati rice, garnished with fresh cilantro.

Notes

This curry tastes even better the next day as flavors continue to develop. Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months. You can substitute the turkey with leftover kosher chicken or beef if preferred. For a milder curry, reduce or omit the cayenne pepper.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 14g 18%
Saturated Fat 10g 50%
Trans Fat 0g
Cholesterol 65mg 22%
Sodium 620mg 27%
Dietary Fiber 4g 14%
Total Sugars 8g
Protein 26g 52%
*Percent Daily Values are based on a 2,000 calorie diet.
Rate this recipe
★★★★★
No ratings yet

You Might Also Like

Scroll to Top