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Creamy Turkey Curry with Coconut Milk

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Creamy turkey curry with coconut milk and butternut squash or pumpkin, you will just love this recipe.

curry with butternut squash and turkey pieces in a pot

This turkey curry with coconut milk is one of my favorite autumn recipes!

I’ve cooked this for the first time many years ago and we all like it so much that I keep making it.

I cannot even start to describe to you how tender those turkey pieces are or how soft and sweet those butternut squash cubes. All surrounded by a creamy coconut milk sauce made with more pumpkin (grated this time) that makes everything complete and utterly delicious.

Pumpkin Turkey Curry

What do you need?

Butternut squash or Hokkaido pumpkin:

  • I use whatever I happen to happen, and I love both versions. Well, they are pretty similar, I doubt anyone would notice the difference.
  • If cooking the turkey curry with butternut squash, you will have to peel it first.
  • If using Hokkaido (also called red Kuri squash), there will be no need to peel it, it has a soft skin, which you will not notice once it is cooked.
  • You can use other sorts of flavorful pumpkins.
  • Whatever you do, don’t use the Halloween pumpkins, they have no taste whatsoever.

Other ingredients:

  • Turkey breast
  • Coconut milk
  • Bell peppers and green onions
  • Spices: garlic, chili, ginger, and turmeric. And fresh coriander/cilantro to finish, optional.
  • Chicken stock or turkey broth, either homemade or bought.

Pumpkin Turkey Curry

How to serve?

  • The turkey curry with coconut milk can be served immediately or it can be reheated.
  • Serve over rice.
  • Or serve with a dry potato and spinach curry (as pictured).

More creamy curries:

Vegan Apple and Chickpea Curry

Asparagus Coconut Curry

Balti Chicken Curry

Spinach Chicken Curry (Healthy Chicken Saag)

Spicy Meatball Curry

curry with butternut squash and turkey pieces in a pot

Creamy Turkey Curry with Coconut Milk

Creamy turkey curry with coconut milk and butternut squash or pumpkin, you will love this recipe.
4.86 from 14 votes
Print Pin Rate
Course: Main Dish
Cuisine: Indian
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6
Calories: 539kcal
Author: Adina

Ingredients 

  • 1.7 lb lb butternut squash 750 g, Note
  • 2 tablespoons oil
  • 1.5 lb turkey breast 700 g
  • 2 garlic cloves
  • 1 dried chili
  • 1 piece of ginger about the size of a walnut
  • 1 teaspoon turmeric
  • 2 red bell peppers
  • 1 cup chicken stock 250 ml
  • 1 can coconut milk 400 g/ 14 oz
  • 1 bunch of green onions
  • fresh coriander
  • fine sea salt and pepper

Instructions

  • Prepare pumpkin: Peel the squash (if using Hokkaido, there is no need to peel). Grate about 200 g/7 oz of the squash or pumpkin. Cube the rest of it.
  • Cut the turkey breast into cubes. Both pumpkin and turkey cubes should have a similar size, but keep them separated.
  • Prepare vegetables: Grate the garlic cloves, chili and ginger, cut the red bell peppers into small cubes and chop the green onions.
  • Fry meat: Heat the oil in a large pan. Fry the turkey breast cubes in several batches. Don't overcrowd the pan; otherwise, the meat will cook in its liquid instead of being fried.
  • Saute: Place all the meat back in the pan, add salt, garlic, ginger, chili, and turmeric and let cook for about 2 minutes until fragrant.
  • Simmer: Add the grated and cubed pumpkin or squash, peppers, chicken stock, and coconut milk. Bring to a boil, and let cook for about 15 minutes or until the pumpkin cubes and the meat are tender.
  • Add the chopped green onions and let cook for another 2 minutes. Adjust the taste with salt and pepper and scatter the coriander over the dish.
  • Serve hot with rice

Notes

Or Hokkaido pumpkin (no need to peel) or another very flavorful pumpkin sort.

Nutrition

Serving: 1/6 of the dish | Calories: 539kcal | Carbohydrates: 26g | Protein: 49g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 9g | Cholesterol: 121mg | Sodium: 627mg | Fiber: 5g | Sugar: 6g
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Recipe Rating




Peggy

Sunday 11th of November 2018

Hi Adina, Many thanks for a lovely recipe. Tumeric, while such a great spice and good for you, is not enough flavor for me in a curry, so I added a spoonful of my favorite English spicy curry to the pot...but I could not have come up with the wonderful mixture of vegetables and turkey without your basic recipe. Wishing you sunny autumn days....I am also in Germany where the days are very short in November.

Adina

Sunday 11th of November 2018

Hi Peggy, thank you for your feedback. :) Yes, the days are short here now, but still so mild, don't you think? I have never experienced such a mild November.

Adina

Thursday 22nd of February 2018

Hi Lashondria. Those were potatoes with spinach and lots of spices. If I manage to remember where that recipe is, I will email it to you.

Lashondria Taylor

Thursday 22nd of February 2018

What is the other dish on the side of the pumpkin curry, looks like potatoes with ????, Looks delicious. Would like to know more and try that also.

Rachel @Simple Seasonal

Tuesday 15th of November 2016

I love how you rephotographed your photos for this recipe. You've come so far with this blog!

Kim | Low Carb Maven

Tuesday 15th of November 2016

Oh, I love the sound of this recipe. Coconut curry is one of my family's favorite things. I bet the warm flavor of the pumpkin is just amazing in this. So glad you decided to take new photos and share again. I know what you mean by being at the mercy of light. I have one window I can shoot in front of and it's either covered in shadow or blasted by sun - and cloudy weather will be coming soon. And, may I just say that I love your blue pot. Thanks again for sharing this recipe.