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healthy for your kids
and healthy for you

Turkey keema curry

This isn't your traditional curry, but it's super tasty. It's mild enough for kids and older folks, making it a great intro to Indian flavors. Serve it up with some cooked basmati rice or pilau rice. Turkey meat can often turn out dry and unappetizing, but with this recipe, it stays tender and juicy. Trust me, you're gonna love it!


1 lb turkey (ground turkey)
1 onion (finely chopped)
1 clv garlic (finely chopped)
1 T ginger (optional, peeled and grated fresh ginger)
3 carrot (peeled and diced)
1⁄2 c cranberries (dried cranberries)
2 t spice mix (your favorite garam masala or curry powder)
1 cn milk (coconut milk, 14 oz can)
3 T cooking oil (vegetable oil)
  seasoning (to taste, salt, ground pepper, shredded coconut)


Heat the oil in a pot and sauté the onion and garlic until the onion starts to soften. This should take about 2 minutes.

Toss in the carrots and cook them with the onions for another 2 minutes.

Add your spice mix, either garam masala or curry powder, and give it a good stir.

Add the ground turkey and cook it with the sautéed veggies, stirring frequently, until it turns golden brown. This should take about 5-6 minutes.

Mix in the dried cranberries and pour in the liquid (either chicken broth or water).

Partially cover the pot and let the curry cook on medium-low heat for 10-15 minutes.

Pour in the coconut milk and continue cooking until the coconut milk blends into the sauce. This should take another 5-10 minutes, until carrots are tender.

Once it's ready, adjust the seasoning and serve your ground turkey and coconut milk curry warm.

4 servings
Cooking time
Preparation time
Total time
50 minutes


If the sauce turns out too liquidy, you can add 2-3 tablespoons of shredded coconut to thicken it up.

The curry spice mix is really up to your personal taste. Most mixes include turmeric, which gives the sauce its yellow color. But it gets even better if you add some fresh, peeled, and chopped turmeric along with the ginger.

You can add the coconut milk along with the liquid (chicken broth or water). The sauce won't be as creamy, but the curry will still be just as tasty and nutritious. It's a hit either way!


You can make this curry with other vegetables too. Stick to the milder-tasting ones like carrots, squash, or zucchini.

Dried cranberries can be swapped out for seedless raisins.

You can replace the ground turkey with the same amount of ground chicken. Ground beef, lamb, or pork can also be used, but you'll need to slightly increase the cooking time as they are fattier. If you have leftover roast turkey, you can shred it and use it instead of ground turkey. It'll need less cooking time.

Feel free to sauté the onions and carrots for a longer time to soften them up. Maybe brown the ground meat a bit more. You won't need to add extra liquid; just pour in the coconut milk directly.

Want to make it a fish curry? Swap out the turkey for the same amount of white fish, cut into cubes. Sauté the onions and carrots for a longer time, skip the liquid, and add the coconut milk directly since fish cooks much faster.


Fusion cooking : An Indian curry with North American ingredients.