Turkey Curry with Vegetables
5 servings
40 minutes
Turkey curry with vegetables is a fragrant Indian dish that combines tender turkey meat with a rich sauce made from coconut milk and spices. Curry, brought to Europe by British colonizers, has become a symbol of Indian cuisine, and the addition of vegetables makes the dish more balanced and nutritious. The tender turkey marinated in soy sauce and garlic gains a rich flavor, while sautéed vegetables add textural depth. The mild heat of chili peppers and the spice of curry create a harmonious taste that warms and envelops. It pairs perfectly with rice or flatbreads, allowing you to savor every bite. This dish is suitable for both a cozy home dinner and a festive table, revealing the full palette of Indian spices in one magnificent dish.
1
Cut the turkey into small pieces, chop the garlic randomly, and combine with the meat. Pour in 3 tablespoons of soy sauce and 2 tablespoons of olive oil, mix well, and refrigerate for 40–60 minutes to marinate.
- Turkey thigh: 900 g
- Garlic: 4 cloves
- Soy sauce: 3 tablespoons
- Olive oil: 4 tablespoons
2
Chop the pepper and green beans into small pieces. Break the cauliflower into small florets.
- Bell pepper: 200 g
- Green beans (string beans): 200 g
- Cauliflower: 200 g
3
Heat a deep pan well, add 2 tablespoons of olive oil. Sauté the vegetables over high heat for 7-8 minutes, stirring to prevent burning. Season with a little salt during the process.
- Olive oil: 4 tablespoons
- Salt: pinch
4
In a separate pan, fry the turkey until golden brown. Add a little salt during the process. No need to add oil to the pan, it's in the marinade.
- Turkey thigh: 900 g
- Salt: pinch
5
Add curry, ground hot red pepper, and a pinch of salt to the coconut milk.
- Coconut milk: 400 ml
- Curry powder: 1 tablespoon
- Chili powder: 0.5 teaspoon
- Salt: pinch
6
Combine turkey with vegetables, pour in coconut milk, add cilantro and a little water. Simmer on low heat for 20-25 minutes.
- Turkey thigh: 900 g
- Bell pepper: 200 g
- Green beans (string beans): 200 g
- Cauliflower: 200 g
- Coconut milk: 400 ml
- Cilantro: 20 g
- Water: 100 ml