Turkey and Butternut Squash Curry
If you’re looking for a great big bowl of healthy comfort food, look no further than this warm Turkey and Butternut Squash Curry.
A few days ago I was writing up my grocery list for the week and asked my husband what his favorite healthy foods are. He gave me a sort of vacant, blank stare and mumbled, “Uhhhh…salad?”
Unfortunately, I think that’s the response most people would give you if you asked them the same question. We associate a big bowl of greens with New Year’s Resolutions, and think “getting healthy” involves forking dry, bitter kale into our mouths for three meals a day.
Now, don’t get me wrong, salad can be wonderful (especially if it’s That Good Salad), but healthy food runs a much wider, more diverse gamut. When it’s cold and dreary outside, I don’t much care for salad. I want to come home to something warm and comforting, but perhaps a bit lighter than a casserole dish full of baked macaroni and cheese. Now, when I think of my favorite healthy foods, I think of this Turkey and Butternut Squash Curry.
I can’t believe it’s taken me almost six years to make a curry for the blog. I hope this rich, colorful curry will make up for the long wait. Here we have sweet butternut squash, ground turkey, and snappy bell peppers swimming in an earthy, bright coconut milk and curry broth. This dish has layers of flavor–garlic, ginger, cayenne, curry–each adding dimension and depth to the final dish. If you’re looking for healthy comfort food, this is it. A bowl of this curry will warm you from the inside out.
I love using ground turkey in saucy dishes like this, as the turkey really soaks up all the savory, spicy, sweet flavors. Turkey also happens to have more protein and fewer calories than chicken, which makes it ideal for healthy weeknight meals. You can serve the curry over rice if you like, but I find it’s plenty filling on its own, with a sprinkling of cilantro, and a generous dollop of Greek yogurt swirled in.
Speaking of yogurt, I’d never had full fat yogurt until I started buying it for little P, and OMG WHY DID NO ONE EVER TELL ME HOW AMAZING FULL FAT YOGURT IS?! Didn’t mean to yell, but someone dropped the ball here. I never understood the appeal of Greek yogurt until I tried full fat. Now, I’m dropping it on baked potatoes, blending it in smoothies, and swirling it into curries. The creaminess and tang is just right with all the warm spices of the curry.
This recipe was inspired by my recent trip to Virginia to visit a turkey farm with Honeysuckle White turkey. On a chilly fall morning, we drove to a family farm tucked into the valley, surrounded by tree lined mountains. There we met Glenn and Sheri Rodes, one of the 700 independent family farmers Honeysuckle works with. He shared with us his passion for raising healthy, happy turkeys and for helping supply our grocery stores with safe, fresh food raised without any growth-promoting hormones.
I always appreciate having the opportunity to see exactly where my food comes from and meet the people who work so hard to provide it for us. I have done a few farm tours now, and with each one I have been overwhelmed by the great care and pride the farmers take in their animals and their work. I love Honeysuckle’s commitment to supporting these family farms and providing affordable, quality meat to the public.
You can find Honeysuckle White in your local grocery store, or if you’re on the East coast, look for Shady Brook Farms. Next time you’re at the store, grab the ingredients for this simple one pot meal (don’t forget the full fat yogurt!), and treat yourself to a bowl of warm, healthy, comfort food!
Turkey and Butternut Squash Curry
- 1 lb. Honeysuckle White 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 can diced tomatoes with their juices
- 1 cup coconut milk
- Salt and pepper
- Cilantro, for serving
- Prepared rice, for serving
- Greek yogurt, for serving
This post is sponsored by the wonderful people at Honeysuckle White Turkey. As always, all opinions are my own. Thanks for supporting the brands who keep NeighborFood running!
Made this….simply delicious! Have already shared it with family and friends. Will definitely become a go-to recipe for simplicity and flavor!!!
Any suggestion on substitute veg for the red pepper? Thanks!
You can just omit it. Or you could sub finely chopped broccoli florets.
Wow! This was really good and easy to make.
Do you use raw butternut squash or is it roasted beforehand?
I use raw squash!
Does it have to be canned tomatoes? If fresh tomatoes work, how many should I use?
I have never tried it with fresh before, but I think it would work. I would use these guidelines to substitute fresh for canned: https://www.finecooking.com/article/substituting-canned-tomatoes-for-fresh
Hubby and I just made this with chopped Thanksgiving turkey leftovers. Just left out the first step, did everything else the same. Served over jasmine rice with a dollop of yogurt on top–yummy!
About how many cups would you say is in your “1/2 butternut squash, chopped?”
It’s about 1 1/2 cups!
Hi! This looks delish! Have you ever made it in the instant pot? And how would you convert the time cooking if you did? Thanks!
Do you use canned coconut milk or the stuff in the carton?
I use canned Michelle!
Is there any nutritional info on this recipe. My husband is a type 1 and I need the info so he knows how many carbs are in a serving. Thanks, Diana
Hi! You can use a nutrition calculator like this one to get all the nutritional information for the recipe- http://www.myfitnesspal.com/recipe/calculator.
Perfect combination of flavours ! Great photos ! Will make it ! Thank you and have a pleasant day !
What size of diced tomatoes do you suggest?
I usually get canned petite diced tomatoes!
So sorry! I use the 15 ounce cans. I’ll make that change in the recipe as well.