One-Pot Curried Turkey Recipe

Recipe posted in: Flex Meals & Snacks, Lunches & Dinners, Main Courses
Curried Turkey with rice and vegetables in a white bowl

Give plain ground turkey new life with aromatic spices and creamy coconut milk. With this simple dinner recipe, you’ll get your protein, fiber and veggies all in one meal. The best part about this Curried Turkey? It all comes together in one pot, so cleanup is a breeze!

Curried Turkey with rice and vegetables in a white bowlThis One-Pot Curried Turkey Recipe makes six servings, so it’s a great option when you’re meal prepping for the week or cooking for the family. Each serving contains 311 calories and provides over 19 grams of protein!

If you’re losing weight on the Nutrisystem plan, you can log this dish as one SmartCarb, one PowerFuel, one Extra and one Vegetable serving in your NuMi app journal.

Can’t get enough of the sweet and spicy flavor of curry? Then you’ll love our recipes for Curry Roasted Vegetables and Thai Chicken Coconut Curry! >

One-pot dinners are perfect for busy schedules and big families. Check out these other healthy and delicious one-dish recipes that fit into your Nutrisystem weight loss plan:

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Servings: 6

Calories per Serving: 311

On Nutrisystem, Count As: 1 SmartCarb, 1 PowerFuel, 1 Extra and 1 Vegetable


  • 1 lb. lean ground turkey
  • 1 can light coconut milk
  • 2 tsp. grated ginger
  • 1 Tbsp. curry powder
  • ¾ tsp. turmeric
  • ½ tsp. ground coriander
  • ½ tsp. cinnamon
  • ¾ cup brown rice
  • 1 cup chicken broth, low sodium
  • 3 Tbsp. soy sauce, low sodium
  • 2 carrots, peeled and chopped
  • 1 zucchini, chopped
  • 1 cup chickpeas, no salt added
  • 1 red bell pepper, chopped
  • Chopped cilantro for garnish


  1. In a large pot set to medium heat, add 1/3 cup of coconut milk and ground turkey. Cook until the turkey is fully cooked.
  2. Stir in grated ginger, curry powder, turmeric, ground coriander and cinnamon.
  3. Add carrots, zucchini, remaining coconut milk, chicken broth, soy sauce and brown rice.
  4. Heat to a boil, then lower the heat to a simmer. Cover and cook for 30 minutes.
  5. Add in red bell pepper and chickpeas. Cover and cook for 10 minutes.
  6. Garnish with chopped cilantro.
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