Ground Turkey Sweet Potato Pea Curry
Savor the bold and comforting flavors of this Ground Turkey Sweet Potato Pea Curry, a wholesome one-pot dish that’s perfect for busy weeknights or meal prep. This recipe combines tender ground turkey with creamy coconut milk, hearty sweet potatoes, and vibrant frozen peas, all simmered together in a fragrant blend of curry powder, cumin, turmeric, and a touch of red pepper flakes for gentle heat. Ready in just 45 minutes, this delicious curry is both nourishing and easy to prepare, with a rich, velvety texture and layers of spice-infused warmth. Serve it with steamed rice or soft naan, and garnish with fresh cilantro and a squeeze of lime for an irresistible finishing touch. Packed with protein, fiber, and flavor, this curry is a family favorite that you'll return to again and again!
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Recipe Information
Ingredients
- 1 lb ground turkey
- 2 medium sweet potatoes
- 1 cup frozen peas
- 1 medium yellow onion
- 3 cloves garlic
- 1 tablespoon ginger
- 1 can coconut milk
- 1 cup chicken broth
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 0.5 teaspoon ground turmeric
- 0.25 teaspoon red pepper flakes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro (optional, for garnish)
- 1 whole lime wedges (optional, for serving)
Instructions
Peel and dice the sweet potatoes into 1/2-inch cubes. Finely chop the onion and mince the garlic and ginger.
Heat the olive oil in a large, deep skillet or pot over medium heat. Add the chopped onion and sauté for 3–4 minutes until softened.
Stir in the minced garlic and ginger, and cook for an additional 1 minute until fragrant.
Add the ground turkey to the skillet. Break it apart with a wooden spoon and cook until no longer pink, about 5–6 minutes. Season with salt and black pepper.
Stir in the curry powder, ground cumin, ground turmeric, and red pepper flakes. Cook for 1–2 minutes to toast the spices.
Add the diced sweet potatoes, coconut milk, and chicken broth. Stir well to combine. Bring the mixture to a gentle simmer.
Cover the skillet and let it simmer for 15 minutes, or until the sweet potatoes are tender when pierced with a fork, stirring occasionally.
Stir in the frozen peas and cook for 2–3 minutes, until heated through.
Taste and adjust seasoning, adding more salt, pepper, or spices as needed.
Serve the curry warm, garnished with fresh cilantro and a squeeze of lime juice, if desired. Pair it with rice or naan for a complete meal.
Nutrition Facts
Calories |
1508 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.7 g | 80% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 322 mg | 107% | |
| Sodium | 7558 mg | 329% | |
| Total Carbohydrate | 130.5 g | 47% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 54.4 g | ||
| Protein | 105.5 g | 211% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 276 mg | 21% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 1584 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
