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Turkey and Butternut Squash Curry

  • 5 Servings
  • 10 mins Prep Time
  • 30 mins Total Time


  • 1 lb. Ground Turkey
  • 3 teaspoons coconut oil
  • 1 small yellow onion, chopped
  • 1 red pepper, chopped
  • 1/2 a butternut squash, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon minced ginger
  • 3 teaspoons curry powder
  • 1/4-1/2 teaspoon cayenne pepper (optional)
  • 1 15 oz. can diced tomatoes with their juices
  • 1 cup coconut milk
  • Salt and pepper
  • Cilantro, for serving
  • Prepared rice, for serving
  • Greek yogurt, for serving
  • Step 1

    In a large skillet, heat a teaspoon of the oil over medium heat. Add the ground turkey and cook, stirring often, until no pink remains. Remove the turkey to a plate.
  • Step 2

    Heat the remaining oil in the skillet and add the onion, bell pepper, and squash. Sauté until the onions start to soften - 3-4 minutes. Stir in the garlic, ginger, and spices and sauté until fragrant, another minute or two.
  • Step 3

    Add the turkey back to the pan along with the tomatoes and coconut milk. Season with salt and pepper. Bring the mixture to a boil, then reduce the heat to a steady simmer, cover, and continue to cook, stirring occasionally, until the butternut squash is softened.
  • Step 4

    Serve the mixture with a swirl of Greek yogurt, a sprinkling of fresh chopped cilantro, and rice, if desired.
  • Step 5

    Recipe and images courtesy of 'Neighborfood'

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