Creamy Turkey Curry with Coconut Milk

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

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.

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.

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

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Creamy Turkey Curry with Coconut Milk

Yield: 6

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

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

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Ingredients

• 750 g/ 1.7 lb butternut squash (Note)
• 2 tablespoons oil
• 700 g/ 24.7 turkey breast
• 2 garlic cloves
• 1 dried chili
• 1 piece of ginger, about the size of a walnut
• 1 teaspoon turmeric
• 2 red bell peppers
• 250 ml/ 8.5 fl.oz/ 1 cup chicken stock
• 1 can coconut milk (400 g/ 14 oz)
• 1 bunch of green onions
• fresh coriander
• fine sea salt and pepper

Instructions

1. 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. Grate the garlic cloves, chili and ginger cut the red bell peppers into small cubes and chop the green onions.
2. 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 own liquid instead of being fried.
3. Place all the meat back in the pan, add salt, garlic, ginger, chili and turmeric and let cook for about 2 minutes until fragrant. 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.
4. 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.
5. Serve hot with rice

Notes

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

Nutrition Information:

Yield: 6 Serving Size: 1/6 of the dish
Amount Per Serving: Calories: 539Total Fat: 28gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 121mgSodium: 627mgCarbohydrates: 26gFiber: 5gSugar: 6gProtein: 49g

Nutritional information is not always accurate.