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
Spinach Chicken Curry (Healthy Chicken Saag)
Creamy Turkey Curry with Coconut Milk
Creamy turkey curry with coconut milk and butternut squash or pumpkin, you will love this recipe.
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Servings: 6
Calories: 539kcal
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
Tried this Recipe? Pin it for Later!Mention @adinabeck or tag #WhereIsMySpoon!
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.