Ground Turkey and Chickpea Curry
Ground Turkey and Chickpea Curry is a tasty stew that includes Greek yogurt, and people who like curry flavors will love this dish. Skip the beans and double the turkey if you want a low-carb stew.
This Ground Turkey and Chickpea Curry with ground turkey (or ground chicken), 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 for Chicken Chickpea Curry Bowls on Everything Rachel Ray, but I skipped the rice and served it as a stew. 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.
I haven’t made too many recipes from Rachel Ray, and I know some people love to criticize her for her perky personality and 30 Minute Meals, 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.
How to Make Ground Turkey and Chickpea Curry:
(Scroll down for the complete recipe including nutritional information.)
- 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.
- 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.
- 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 Low-Carb Meal:
More Turkey or Chicken with Curry Flavors:
Cheesy Creamy Low-Carb Chicken Broccoli Curry Casserole from Kalyn’s Kitchen
Chicken Curry Apple Stir Fry from Gluten Free Goddess
Curried Chicken Skewers with Peanut Sauce from Kalyn’s Kitchen
Bombay Chicken Curry from The Amateur Gourmet
Low-Carb Chicken and Asparagus Bake with Cheesy Creamy Curry Sauce from Kalyn’s Kitchen
Weekend Food Prep:
This recipe has been added to a category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
- 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
- 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.
- 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.
- 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.
Use ground turkey or chicken, whichever you prefer. 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.
Amount 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 Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.