This quick and easy Garam Masala Curry is made with tender turkey breast, fresh ginger, garlic and curry spices (a mix of garam masala, cumin, coriander and turmeric) simmered together with vine-ripened tomatoes and coconut milk to give this dish an aromatic flavor that is equally appeals to curry newbies and seasoned lovers. It’s great over whole grain rice for a complete meal AND is a simple enough recipe to make any night of the week!
A medium-spicy Garam Masala Curry suitable for the whole family
Okay, when I say whole family, I mean teenagers – with developed taste buds. Though, there are 10 years who love a little spice. Everyone has different spice and heat tolerance. This curry isn’t overly spicy as my sole intent in creating this dish was to produce something the whole family could eat which didn’t involve pasta or Bolognese sauce. And I tell you, I have gotten really great at creating a Bolognese for spaghetti or lasagna that is 60% vegetables disguised as meat. Minced sweet potato has been a really saver there, together with carrots and red pepper. This curry, however clearly has meat in it. I had no chance of convincing teenagers to try a curry dish packed with vegetables, let alone things like legumes. So I vowed that once every month or two I would actually do something Elle Republic–ish for the whole family. And admittedly as much as I love my salads and vegetarian dishes, I do like a good turkey or chicken curry from time to time.
Garam Masala spice mix
Garam masala has a very particular spice profile. It has a peppery base and lots of warming spices, such as cloves, cinnamon, and cardamom. It is important to realize that garam masala spice mixes can vary. For this recipe, I use a garam masala spice found at my local organic food store. It’s from Lebensbaum and it always turns out lovely. I recommend experimenting with different brands to see what you like best. If you are a fan of garam masala, check out my chicken garam masala curry. It’s a little different than this one, and also delicious!
I kept this recipe quite saucy, as I like to have the rice soak up all the flavors. And I also like to have this option in case I opt for more add-ins (like adding potatoes or other types of vegetables, even roasted ones are a nice addition!). This also helps, if you want to stretch out the recipe for another serving.
Coconut Milk Garam Masala Curry
For the curry spice mix:
- 1 teaspoon turmeric powder
- 2 teaspoons garam masala spice
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon sea salt
For the curry:
- 500-600 g turkey breast (sustainably raised/organic), cut into bite-size pieces
- 3 tablespoons coconut oil
- 2 small yellow onion, finely chopped
- 2 garlic clove, minced
- 1 1/2 tablespoons fresh ginger, peeled and grated
- 1 1/2 tablespoons tomato paste
- 4 vine-ripened tomatoes, diced (500 g)
- 1/2 cup chicken broth 125 ml
- 1 x 400 ml can organic coconut milk
- Freshly ground pepper, to taste
- 100 g baby spinach
- Fresh cilantro leaves, to garnish
- Whole grain basmati or short-grain brown rice
In a small bowl, stir together the turmeric, garam masala, cumin, coriander, red pepper flakes and salt. Set aside.
In a large deep non-stick skillet (or wok), heat the coconut oil over medium to medium high heat. Add the onions and cook, stirring, until softened and golden brown (about 5-7 minutes). Then add the garlic and ginger; cook, stirring for one minute.
Add the tomato paste and spice mix and cook, stirring, for 30 seconds more. Then add the diced tomatoes and cook, stirring, for one minute.
Now add the turkey and stir well to coat with the spices. Let cook, uncovered, stirring occasionally, for about 5 minutes. Add 1/2 cup water (125 ml) to the pan, cover with a lid, reduce heat to medium low, and let cook 10-15 minutes, until turkey is cooked through and tender.
Remove the lid and stir in the coconut milk. Cook, stirring occasionally, about 5 minutes more. Taste and season with a little pepper and more salt, if desired. Add the spinach and stir until wilted, about 1 minute.
Serve into bowls with rice and garnish with cilantro. Enjoy!
- Make it vegan: skip the turkey breast and add cauliflower florets, a can of organic chickpeas and peas instead of spinach. Potatoes, cauliflower and peas is also a great combo!
- Whole grain basmati rice cooks in about the same time as this dish so you can start preparing it as you start cooking. Short grain brown rice takes a little longer, so if using start cooking it as you before you start the prep work for this Garam Masala Curry recipe.
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