Coconut Curry Turkey with Chickpeas
served with Basmati Rice & topped with Yogurt
Coconut Curry Turkey with Chickpeas
Fragrant turkey and chickpeas simmer in a coconut curry, then finish over fluffy basmati rice with a cool yogurt topping for a creamy, satisfying dinner.
Ingredients
For 2 servings
- ½ cup Basmati Rice
- 1 unit Bell Pepper
- 1 unit Chickpeas
- ¼ ounce Cilantro
- 1 unit Coconut Milk
- 1 tablespoon Curry Powder
- 1 teaspoon Garam Masala
- 1 clove Garlic
- 10 ounce Ground Turkey
- 1 unit Onion
- 1 teaspoon Paprika
- 1 unit Tomato Paste
- 1 unit Veggie Stock Concentrate
- 2 tablespoon Yogurt
Additional Ingredients
- 2 tablespoon Butter
- 1 teaspoon Cooking Oil
- Pepper
- Salt
- ½ teaspoon Sugar
Indian
PDF
DifficultyEasy
Prep Time10m
Total Time30m
Calories1030
Protein44g
Carbs94g
Fat47g
Tags:
Protein SmartFiber SmartMass Gain Friendly
⚠️Allergens:
🥛MilkSwaps and substitutions
For dairy-free, swap the yogurt topping for a plain coconut or soy yogurt, or leave it off entirely. To avoid tree nuts in mixed dishes, choose a different curry paste or spice blend if your curry powder may contain nut traces, and keep the coconut milk as the creamy base.
What to serve with it
Serve with warm naan or roti to scoop up the sauce, plus a simple cucumber salad or quick-pickled onions for freshness. A citrusy side like lime wedges or sliced mango balances the rich coconut curry nicely.
