Pumpkin Turkey Curry

A tasty fall themed Thai style curry with pumpkin and turkey!

October is here and that means pumpkins! This turkey curry is a tasty way to enjoy some pumpkin! It’s a Thai style curry in that its base/sauce/gravy is made from coconut milk with a balance of sweet, spicy, salty, and sour. You can make this with any kind of ground meat but I often think about ground turkey for this fall themed curry. The vegetables include onion, carrot, and tomatoes in addition to the pumpkin, which come in tow forms, cubed pumpkin for texture and a pumpkin puree for more pumpkin flavour! A lot of the flavour for this recipe comes from the curry powder so use one that you like! All said and done, this recipe is super easy to make, it takes very little time to make, and it’s pretty healthy, not to mention the fact that it’s super tasty!

Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes Servings: 6

A tasty fall themed Thai style curry with pumpkin and turkey!

ingredients

1 tablespoon oil
1 pound ground turkey (or chicken, or pork, or beef)
1 cup onion, diced
1 cup carrot, diced
1 cup red bell pepper, diced
1 tablespoon garlic, grated/minced
1 tablespoon ginger, grated/minced
1 tablespoon curry powder
1 (14 ounce) can coconut milk
1 (15 ounce) can diced tomatoes
1 cup pumpkin puree (link)
2 cups pumpkin, cubed (or butternut squash or sweet potato)
1 tablespoon lime juice
1 tablespoon soy sauce (or fish sauce)
1 tablespoon maple syrup (or coconut sugar, palm sugar, brown sugar)
1 cup peas (optional)

directions

Heat the oil in a large saucepan over medium-high heat, add the turkey, onion, carrot, and bell pepper, and cook until the turkey is cooked through, about 10 minutes, breaking it apart as it cooks.
Add the garlic, ginger, and curry powder, mix and cook for a minute.
Add the coconut milk, tomatoes, pumpkin puree, pumpkin cubes, lime juice, soy sauce, and maple syrup, bring to a boil, reduce the heat and simmer until the pumpkin cubes are tender, about 15-20 minutes.
Add the peas and let them warm, about 3 minutes and enjoy!

Note: Taste test at the end, checking for a balance of sweet, spicy, salty, and sour, adjusting to taste with maple syrup, chili sauce, soy sauce, and lime juice.
Option: Add 2 tablespoons tomato paste along with the garlic.
Option: Add 2 tablespoons peanut butter, along with the pumpkin puree.
Option: Add 1/2 cup apple sauce/puree along with the pumpkin puree.
Option: Add 1/4 cup dried cranberries, along with the butternut squash.
Option: Add 2 tablespoons cilantro, chopped, at the end.
Option: Add 2 tablespoons pepitas, at the end.