Indian Spiced Turkey Bowls
These flavorful turkey bowls are perfect for busy weeknights and make wonderful leftovers for lunch the next day.
recipesbynani.comThere is something so comforting about a bowl filled with savory ground turkey and warm Indian spices. I love how the cooling cucumber yogurt sauce cuts through the heat, making every single bite feel perfectly balanced and fresh.
My favorite thing about this recipe is how easy it is to meal prep. You can store the components separately in your fridge and assemble your bowls in just a minute when you are ready to eat.
🧺 Ingredients
- 1 pound ground turkey
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 tablespoon ginger, freshly grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1 cup frozen peas
- 2 cups cooked basmati rice
- 1 cup plain Greek yogurt
- 1/2 cup cucumber, finely diced
- 2 tablespoons fresh cilantro, chopped
- Salt and black pepper to taste
👩🍳Instructions
- 1
Heat the olive oil in a large skillet over medium heat.
- 2
Add the onion and cook until soft, about 5 minutes.
- 3
Stir in the garlic, ginger, curry powder, cumin, and turmeric, cooking for another minute until fragrant.
- 4
Add the ground turkey to the pan and cook until browned, breaking it up with a spoon as it goes.
- 5
Stir in the peas and cook for 2 minutes until they are heated through. Season with salt and pepper to taste.
- 6
While the turkey cooks, mix the Greek yogurt, diced cucumber, and a pinch of salt in a small bowl.
- 7
Divide the cooked rice into bowls, top with the turkey mixture, and add a generous dollop of the cucumber yogurt sauce.
- 8
Sprinkle with fresh cilantro before serving.
💡 Tips
Store the turkey mixture and the yogurt sauce in separate airtight containers in the fridge for up to 4 days. If you want a bit of extra crunch, sprinkle some toasted almonds or fresh red onion over the top just before eating.
Made this recipe? Let us know how it went.
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