Turkey Curry with Chickpeas
Turkey Curry with Chickpeas is a tasty stew that includes Greek yogurt, and people who like curry flavors will love this dish. This has a generous amount of turkey for only about 16 net carbs per serving, but skip the beans and double the turkey or add more vegetables if you want even fewer carbs.
PIN Turkey Curry with Chickpeas to try it later!
This Turkey Curry with Chickpeas with ground turkey (or leftover turkey), chickpeas, tomatoes, yogurt, and curry powder was one of those recipes that end up tasting a lot better than they look, and I thought this was a delicious quick dinner option.
I spotted the recipe on a blog that’s no longer online, but I skipped the rice and served it as a stew. And you know how I always like to “improve” recipes I’m trying, and I did change the preparation method a little, simmering the meat, chickpeas, tomatoes, and curry powder for a few minutes before I stirred in the yogurt.
This turkey curry was inspired by a recipe from Rachel Ray, and I haven’t tried many recipes from her, but I think anyone who can get more people into the kitchen cooking at home deserves some credit. This recipe from Rachel was definitely a keeper for me, loaded with flavor, frugal, and easy to get on the table in less than 30 minutes.
What ingredients do you need?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Olive Oil (affiliate link)
- ground turkey (or leftover turkey)
- onion
- Sweet Curry Powder (affiliate link)
- can of petite dice tomatoes
- can of chickpeas
- Greek yogurt
- salt and fresh ground black pepper to taste
- chopped cilantro for garnish, see notes
Can you make the turkey curry recipe with leftover turkey?
See tips in the recipe for making this recipe with leftover turkey if you’re lucky enough to have some!
Can you make this turkey curry with chicken?
You can definitely make this curry dish with ground chicken or even chicken breasts cut into small pieces if you prefer.
How can you make the turkey curry recipe lower in carbs?
This recipe has a generous amount of turkey, so it only has about 16 net carbs per serving if served as a stew. I made this when I was following the original South Beach Diet; now I would make it into a lower-carb dish by adding even more turkey in proportion to the amount of beans. You could also replace chickpeas with more vegetables like red bell pepper and cauliflower and skip the beans completely for fewer carbs.
What if you’re not a cilantro fan?
If you’re someone who doesn’t enjoy cilantro, just replace it with thinly sliced green onion.
How to Make Ground Turkey and Chickpea Curry:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- The recipe called for ground chicken, but the ground turkey I used was fine and easier to find!
- Brown the turkey in the olive oil. (Don’t add the diced cooked turkey yet if you’re using leftover turkey.)
- Push the browned turkey over to one side of the pan, add a little more oil, then add the chopped onions and saute onions for 3-4 minutes, until they are just starting to get some color.
- Sprinkle onions with the curry powder and cook a couple of minutes, stirring a few times, then stir the onion mixture into the browned turkey.
- Drain one can of chickpeas in a colander placed in the sink, rinse well with cold water, and let drain.
- Add chickpeas and canned tomatoes to the chicken-onion mixture and let simmer for 5 minutes. (To use leftover turkey, add it when this mixture has simmered for about two minutes.)
- Then stir in the yogurt, turn heat to low, and simmer 3-4 minutes or until flavors are well blended.
- Serve hot, garnished with fresh chopped cilantro if desired.
Make it a Meal:
This recipe would be delicious served over Easy Cauliflower Rice with Garlic and Green Onion if you want a more substantial meal. Spicy Mexican Slaw or Kalyn’s Keto Coleslaw would make a great side dish.
More Turkey or Chicken with Curry Flavors:
- Cheesy Chicken Broccoli Curry Casserole
- Curried Chicken Salad
- Chicken and Asparagus Bake with Creamy Curry Sauce
Weekend Food Prep:
This Turkey Curry recipe has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!
Turkey Curry with Chickpeas
Turkey Curry with Chickpeas is creamy from Greek yogurt, and this is a tasty stew.
Ingredients
- 1 T + 1 tsp. olive oil
- 1 1/2 lb. package ground turkey (see notes)
- 1 large onion, chopped in medium dice
- 2 T sweet curry powder (see notes)
- one 14.5 oz. can petite dice tomatoes
- one 15 oz. can chickpeas (also called garbanzo beans)
- 12 oz. Greek yogurt (see notes)
- salt and fresh ground black pepper to taste
- 1/4 cup chopped cilantro for garnish, optional
Instructions
- Heat 1 T olive oil in a heavy non-stick frying pan, then add ground chicken or turkey, breaking it apart with the turner and sauteing until it is well cooked and lightly browned.
- This will take 7-9 minutes, don’t rush the browning step. (If you're using leftover turkey, don't add it yet.)
- Push the chicken or turkey to one side of the pan, add the extra tsp. olive oil, then add chopped onions and cook 3-4 minutes, until onions are just starting to get some color.
- Sprinkle onions with the curry powder and cook about 2 minutes more, turning a few times, then stir the onion mixture into the chicken.
- Add tomatoes with juice and drained chickpeas and let simmer about 5 minutes, or until some liquid has evaporated and flavors are well blended. (Add the diced leftover turkey after this has simmered for about 2 minutes.)
- Turn heat to low, stir in Greek yogurt, and simmer about 3 minutes more. (Don’t let it come to a boil after the yogurt has been added.)
- Season to taste with salt and fresh ground black pepper.
- Serve hot, sprinkled with chopped fresh cilantro if desired.
- This can be served over rice, but I just ate it in a bowl as a stew.
Notes
Use ground turkey or chicken, whichever you prefer. You can also use 2-3 cups of diced leftover turkey to replace the ground turkey, see notes in the recipe to adapt for that.
I used Penzeys Sweet Curry Powder, but use any curry powder blend that you like. If you don’t have Greek yogurt, I would drain the yogurt in a fine strainer for at least 30 minutes to remove some of the liquid.
This recipe adapted from Chicken Chickpea Curry Bowls by Rachel Ray and found on Everything Rachel Ray.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 449Total Fat: 23gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 123mgSodium: 390mgCarbohydrates: 22gFiber: 6gSugar: 6gProtein: 40g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Served as a stew or with cauliflower rice, this low-glycemic dish is perfect for any phase of the original South Beach Diet as well as other low-glycemic eating plans. You could make a low-carb version of this by skipping the chickpeas and doubling the amount of ground turkey, and I think that sounds delicious!
Find More Recipes Like This One:
Use Stew Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
The Turkey Curry with Chickpeas was first posted in 2010. The recipe was last updated with more information in 2023.
86 Comments on “Turkey Curry with Chickpeas”
Love this recipe! I added a handful of frozen spinach/kale mix to have some greens and put this over some steel cut oatmeal I had leftover from breakfast instead of rice for an even more hearty meal. I made gluten free potato naan with more greek yogurt as a topping. Since we had leftovers (oatmeal made it even so much more filling) I dehydrated one meal for my husband to take on his winter hiking/camping trip next week. I will definitely be coming back to this recipe!
So glad you enjoyed it!
Update: Just finished. I added 5.5 oz plain Greek yogurt, 32 oz vanilla Greek yogurt, 5 oz of sour creme. I feel like I should add coconut, but I’m not. I forgot earlier, I also added 1 red bell pepper and frozen fine shredded cole slaw veggies. That’s just the way I cook. Start with a base recipe for what I have and then open the cupboard, freezer and go for it. Have fun with it!
It tastes really, really good. I’m going to make a batch of Jasmine Rice and in the bowl it goes.
Glad to hear it worked for you. I used to cook like that (before blogging, now I have to measure everything and write it down!)
I just made this with a few improvisations. Where in the world did all my curry go to? I used chili powder and paprika. I only have 5 oz of plain Greek yogurt but 4 large containers of vanilla Greek yogurt. I might add a bit of that and some sour creme. I also had a bag of almost wilted romaine so I added that. I chopped celery,carrots and leeks. I also added a cup or two of homemade chicken broth. Gotta use what I have. It smells and tastes delicious so far. Here’s hoping I don’t ruin it with the yogurt combo!
Believe me, everybody is having to improvise in these troubled times. I hope it works, sounds like it might to me!
Just updated. Tastes really good!
Love your recipes-always the best.I used light sour creme, and it was a bit sour. Duh!
What can I do to counteract that?
Glad you’re enjoying the recipes. Sorry I haven’t made this with any different ingredients so I am not sure what to do about that.
Thanks Jessica, and I love hearing how you have adapted it with different things.
Loved this recipe! I think I've made it 2 or 3 times now, although I never seem to have yogurt on hand when I do :). Others may have done some if the same additons, but here a couple things I added and that have worked out great: shredded kale, zucchini chunks, Chipotle pepper, garam nasal a spice, and a pinch of ground ginger.
Thanks for sharing to your recipe. I think you might be my new fave food blog!
Sheri, glad you enjoyed it. I love the idea of adding spinach.
I made this and added some baby spinach. Everyone at work was super jealous of my lunch this week!
Sue, I think sour cream would be great for this.
I get migraines from yogurt so do you think I could substitute light sour cream for it?
Elizabeth, you are too kind! And I'm honored as well that Monica picked my recipe as one of the ones she featured!
What a delightful dish! I love to add chickpeas especially in a chicken curry dish. This is something my family will enjoy. Glad I found your recipe via Monica Bhide's curry collection today. What an honor to be included next to yours, Kalyn! Thanks for sharing !
Cheryl, lucky you to have curry powder from India. I like Madras brand, but haven't tried making my own.
I've made this twice, and it is TERRIFIC! Even better, it's fast, healthy, and inexpensive – a home run! The curry powder chosen is definitely key. I prefer Madras curry powder to anything sweet. I'm using Madras curry powder I got in India, and I'm a little worried about how this dish will taste when I have to replace it. I've heard the brand, Sun, is good and available at Indian groceries, so I'll try that next. I've also seen several recipes for making your own Madras curry powder online. If any of you have tried making your own curry powder, I'd love to hear how it went!
I just made this (I used turkey) and served it over oven-roasted veggies: cauliflower, carrots, onion and eggplant. Perfection. Really, really delicious and satisfying. Thank you!
This was delicious, exactly as written on day one. On day two, my family got Vietnamese pho for dinner and since that is definitely not SB friendly, I pulled out the leftover stew. Instead of the cilantro, I added the Thai basil and some beansprouts the others had for their pho. It was just enough of a twist to feel like I was eating some different than befor and it was just as delicious.
Thank you so much for your blog. It is my favorite and the one from which I cook the most. I send all my friends your way whenever I can!
Kaelyn, I feel so fortunate to have found you! I put my husband (who needs to shed 30 lbs) on SB Diet this week, and I need to lose 10. I bought the book in 2004, way before either of us were heavy; I have always been interested in nutrition & thought it sounded like a good diet to go on if we ever needed one. We did it in (a year after I had twins) & I lost my weight. But the recipes in the book get old, and I don't like the interface of recipes on their website.
I found you this Monday by Googling "South Beach Eggplant Pizza". We are going to a pizza party tonight after skiing, and we wanted to feel like we were eating something as gooey & cheesy and good as everyone else. I tested your recipe immediately, and we were floored. I just made your Turkey/Chickpea/Curry dish last night (AMAZING!) and bought ingredients for two more of your "30 Days" dishes.
You have an enthusiastic follower in me! I honestly can't thank you enough. You are making this easy. I am so inspired by your story, too. (I actually shoot for Women's World…I'm a freelance photographer based near Bozeman, MT & I shoot food/travel/portraits all over the US). I also have to tell you that your photography is EXCELLENT. I'm ditching my Pioneer woman subscription (bad photos, fatty recipes, too narcissistic of a personality & way too much contrived personal information ). I am switching to following YOU!!! I wake up every day now thinking, "What has Kalyn posted today?"
This dish is soooo tasty! (I skipped the yoghurt part and added some fresh ginger and garlic, two of my favourites).Thank you for the idea, it will definitely become a regular meal for me!
Coy Lou, just my opinion, but I don't think it will affect results that much to have a bit more fat.
Hope you mend quickly! This recipe has been in regular rotation in our house since you initially published it; it's great.
Hi! I'm attempting SB phase 1 here in Japan, where I generally can't read the labels (so frustrating to be illiterate). I'm looking for fat-free and low-fat versions of dairy products but am not always able to find them. I'm wondering how badly using part-fat or even full-fat dairy, like yogurt in recipe, will effect my phase 1 results? Thanks in advance and please feel better soon. Best, C.C.
This looks absolutely like my kind of recipe–yum!!!
May you be well and may your arm heal well and quickly! Thank you for all your great recipes and suggestions.
Val, good idea. However, remember peas are not Phase One.
I'm thinking, (cooking for 1) that I should stop before the addition of yogurt and just add it as I use/heat each portion. I think it would keep better? I like the addition of cauliflower (for P1) and/or peas.
Hope you heal quickly!
Hope you heal quickly!
Bummer on your broken arm, sure hope it heals up quickly!
This looks great, love anything with curry and yogurt, plus garbanzos, great combination and yummy.
Take good care.
Kalyn, I'm so sorry about your arm! I hope you're feeling ok and that it heals quickly. Take care.
Followed your recipe to a T and it turned out incredible. Such favors for such a healthy meal. I pinned it and will make this a definite go-to meal. Thank you!!,
Great, so glad to hear it turned out well for you!
Thank you for your help. Will go with a few spices I have on hand.
Sorry, but I can't really think of anything that would replace the curry powder; that's really the main flavoring for this dish.
This dish is great, even without curry.
I used spices I had, and served over brown rice.
Looking forward to making with curry next time, even though I can't imagine it could be any better. Love it! :))) Thank you!
What would be a good substitute for curry powder?
This was delicious! I made it tonight and served it with brown rice and steamed broccoli. I just stumbled upon your website and am planning on making a lot of your recipes this week! This recipe was a great start. Thank you!
So glad you liked it. I like the sound of a little chili garlic sauce in this!
Made this for dinner tonight, and it was so good! I used crushed tomatoes b/c it's what I had. I also added a teaspoon of chili garlic sauce for a little kick. Definately a keeper!
Tastes great.
L, so glad you enjoyed it!
Just tried this tonight and enjoyed it! I'd usually shy away from a recipe with chickpeas, but decided to give this a shot. I really love the smell of curry and never cooked with it before. I think next time I might add more! Kalyn, your recipes are great for me to make on a Sunday, have my one serving, then three days of lunches or dinners during the week. All yummy and healthy! Thanks!
Glad the step-by-step photos are useful for you. I do like the idea of adding some garlic to this!
My husband and I really liked this one. It tasted fresh and healthy. It was a tiny bit bland for our tastes, so I think I will try one reader's suggestion of a bit of garlic.
I have an electric stove so my pan was too hot and the yogurt curdled. Be careful about that!
Great one Kalyn! As always, thanks so much for the pics showing each step. They are a HUGE help!
Just made it! YUM! I'm thinking of adding some mushrooms next time. 😀
Sandy, so glad you enjoyed it. Glad you're enjoying the blog.
This was wonderful! I have tried many of your recipes and they never disappoint, but this one was really delicious. I also added some peas and might throw in cauliflower as well next time. Thanks so much for all your work. Sandy
Brandon, that sounds like a great addition!
Another great recipe. I added fresh pressed garlic just before the curry powder, allowing the garlic to cook for 30 or 40 seconds.
It might work with coconut milk, but it would be a lot thinner. Since coconut milk shouldn't be boiled to reduce, I would definitely use less. No idea how much though, since I haven't tried it.
This sounds delicious.
Could I substitute canned light coconut milk for the yougurt? If so, how do you think I should adjust the recipe?
MCH, so glad you liked it. I thought this was really good too.
Once again, another terrific recipe! Quick and easy. I am always looking for unique ways to use ground turkey also.
Georgia, so glad you enjoyed it!
I just got around to making this tonight, and man, is it good! I used ground turkey, and my package was closer to two pounds, so I didn't have a lot of liquid in the "stew", which was fine with me. I used Madras curry powder, which has a little heat to it. I'll definitely make this one again!! Thanks, Kalyn, for another keeper!
Yum, sounds like something my mom would love too! I'll have to give it a try (and maybe my chickpea hating husband will end up liking it?? 🙂
Anonymous, I'm thrilled to be receiving your first comment on a recipe; so glad you liked it!
Okay, I know this sounds like a cliche, but I honestly have never commented on an online recipe IN MY LIFE; this was so so good and leftovers maybe even better. Thank you very much!
Mike so glad you liked it. Spice it as much you like next time. I hope this will freeze well, although I'm not entirely sure about the yogurt. (Although I've frozen lots of things with sour cream, which seems like the same idea.)
Was a little unsure as to how this one would come out but I figured Kalyn's Kitchen has never done me wrong so I dove in. I wasn't disappointed. Loved it.
Only thing I would have done differently is gone a little heavier on the curry (or gone with a spicy curry) because I love the flavor.
Just hoping it freezes well as I am a single guy and I do all my cooking for one.
Thanks Kalyn!!
You had me from the point you said curried chicken!! Gotta try this…nice site too!
what a great recipe! yummy!
This looks delicious and it's full of ingredients that are already in my fridge. Thanks for the dinner idea..might be making it tonight even!!
Anonymous, I like the way you spiced it up. Did you simmer on low for only a few minutes as the recipe says? Curdling would be caused by cooking at too high of heat or for too long. I didn't have a problem when I did it, sorry to hear this happened for you.
really delicious flavors, though i added crushed red pepper flakes and cayenne to spice it up… the only issue i had was that the yogurt curdled as it heated up….i used the greek, thick yogurt. wonder what i did wrong!
Sophie, getting a mental image of you tasting it through the computer!
Anh, I used chicken, but I think they're equally good.
A great recipe, Kalyn! I will have to resort to chicken mince, but turkey does have better flavours for stewing?
What a lovely dish, Kalyn!!
MMMMMM,..I can practically taste it through my mac!!
Roxan, thanks!
Cara, the Greek Yogurt was fantastic in this.
Paula, I agree, grumpy and condescending isn't that appealing. Happy that this will work for your daughter.
Lydia, definitely hot curry powder for yours!
Tasteofbeirut, That's always a plus for a recipe, when you have all the ingredients!
Margot, we're channeling each other on ingredients it sounds like!
Joanna, glad you like it.
Marisa, hope you will try it.
This looks fab! Easy, healthy and tasty – just what the doctor ordered.
I have mixed feelings about Rachel but she does have some winning recipes. This one is right up my alley.
What a coincidence… I just have chick peas, minced turkey, yogurt and coriander to make for dinner, I was planning to make curry burgers with coriander, hummus and cucumber raita but I may as well make your dish :)))
Mouthwatering curry! Love it! Especially since I don't need to buy fifty spices for it, I have got most of what is required!
I love quick curries like this. Of course I'd pass on the cilantro, and use some parsley instead. And maybe I'd have to sneak in some hot curry powder….
The recipes I've had from Rachel Ray have always been good. I'll take happy and perky over grumpy and condescending any day. I'll also take a few servings of this curry! I bet my daughter would like this, and since it's gluten free, she can have it! YUM!
I would do the same thing and eat it as a stew, or maybe over cauli-rice! I like the use of the yogurt to make this a creamier dish. yum!
Thanks for the recipe and all the suggestions on variations. It looks delicious and full of nutrients. I love that.
Olivia, thanks.
TW, agreed, and I always have ground turkey in the freezer.
Dara, I really loved the addition of Greek yogurt!
Maria, thanks.
Heather, I can't really answer that because I always use Penzeys curry powder. I both both the Sweet and the Hot curry powder from them. I think curry powder is a personal preference, so any brand is "good" if you like the flavor of it.
Is there anywhere locally where I can get good curry powder?
I don't use curry enough in the kitchen. I love the color and flavor. Great recipe.
This dish appeals to me in so many ways. Creamy but light and full of curry flavor. Really, really nice!
The photo looks pretty tasty to me. This is a great "pantry meal." I like the use of ground chicken or turkey as it reduces the amount of chopping and prep.
Hi,
That looks so good!!
I will have to try it out!!