This vibrant Curry Lentil Turkey Stew blends lean ground turkey with fiber-packed red lentils, fresh vegetables, and creamy coconut milk for a hearty, flavorful meal.
Spiced with Caribbean curry, smoked paprika, and a touch of scotch bonnet, it’s high in protein, rich in fiber, and moderate in healthy fats—making it a quick, nourishing, and satisfying option for weeknight dinners or meal prep.
Curry Lentil Turkey Stew
Equipment
- 1 Medium sauté pan
- Wooden spoon or rubber spatula
- Measuring spoons and cups
- Knife and cutting board
Ingredients
- 1 tbsp coconut oil
- 1 medium onion small diced
- 1 celery stalk small diced
- 1 medium carrot small diced
- 1 clove garlic minced or pressed
- 1 tbsp tomato paste
- 7 oz ground turkey
- 10 cremini mushrooms quartered
- 1 medium tomato small diced
- ¼ tsp scotch bonnet sauce
- ½ tsp dried thyme
- ½ tbsp Jamaican curry powder
- ½ tsp smoked paprika
- ¼ tsp cumin powder
- ¼ tsp kosher salt
- ¼ tsp ground black pepper
- 2 cups low-sodium chicken broth
- 1 cup coconut milk
- ½ cup red split lentils
- 3 cups baby spinach
Instructions
- Prepare the Ingredients: Before you turn on the stove, take a few moments to prep all your vegetables and ingredients. Dice the onion, celery, and carrot into small, uniform pieces to ensure even cooking. Mince or press the garlic finely, quarter the mushrooms, and dice the tomato. Measure out your spices, lentils, broth, and coconut milk, so everything is ready to go. Prepping beforehand makes cooking faster, smoother, and stress-free.
- Heat the Coconut Oil: Place a medium sauté pan over medium-high heat and add 1 tablespoon of coconut oil. Allow the oil to melt and shimmer, indicating that it is hot enough to start cooking. The coconut oil will add a subtle nutty flavor and help infuse the curry spices into the vegetables and meat.
- Sauté the Aromatics: Add the diced onion, celery, and carrot to the hot oil. Stir frequently for about 1 minute, letting the vegetables soften slightly. Then add the minced garlic and continue stirring for another minute. This step releases the natural sweetness of the vegetables and the aromatic garlic, creating a flavorful foundation for the stew.
- Incorporate the Tomato Paste: Add 1 tablespoon of tomato paste to the sautéed vegetables. Use a wooden spoon or rubber spatula to break down the paste and thoroughly mix it with the aromatics. Frying the tomato paste for 1–2 minutes intensifies its flavor and adds a rich, slightly tangy depth to the stew.
- Brown the Ground Turkey: Add the 7 ounces of ground turkey to the pan. Break up the meat into small pieces using your spoon or spatula. Stir continuously to ensure the turkey cooks evenly and absorbs the flavors from the vegetables and tomato paste. Cook for 3–4 minutes until the turkey turns opaque and begins to brown lightly.
- Add Mushrooms and Fresh Tomato: Add the quartered mushrooms and diced tomato to the pan. Stir everything together and allow the mushrooms to release their moisture and slightly soften, which should take about 1–2 minutes. This step adds an earthy flavor and extra texture to the stew.
- Season the Stew: Sprinkle in ¼ teaspoon of scotch bonnet sauce, ½ teaspoon dried thyme, ½ tablespoon Jamaican curry powder, ½ teaspoon smoked paprika, ¼ teaspoon cumin, ¼ teaspoon kosher salt, and ¼ teaspoon ground black pepper. Stir thoroughly to coat the turkey, vegetables, and mushrooms evenly with the spices. This step is crucial for building layers of bold, aromatic Caribbean flavors.
- Pour in the Liquids: Carefully add 2 cups of low-sodium chicken broth and 1 cup of coconut milk to the pan. Stir well to combine all the ingredients into a smooth, aromatic mixture. The coconut milk adds a creamy richness that balances the spiciness of the scotch bonnet sauce, creating a comforting, velvety broth.
- Add Lentils and Spinach: Add ½ cup of red split lentils and 3 cups of baby spinach to the pan. Stir gently to combine, ensuring the lentils are submerged in the liquid. The red lentils will thicken the stew as they cook, while the spinach wilts into a bright, leafy green that adds color, vitamins, and minerals.
- Bring to a Boil: Raise the heat to medium-high and bring the stew to a gentle boil. Watch carefully to prevent it from overflowing, stirring occasionally. Once it reaches a boil, reduce the heat to medium and cover the pan with a lid.
- Simmer to Perfection: Let the stew simmer for 15–20 minutes, stirring occasionally. Check the lentils every 5 minutes; they should become tender but not mushy. This simmering step allows the flavors to meld together, the lentils to cook fully, and the turkey to remain juicy and tender.
- Final Taste and Adjustments: After simmering, taste the stew and adjust seasoning if needed. Add more salt, pepper, or a dash more scotch bonnet sauce if you like extra heat. The stew should have a balanced blend of spiciness, savory depth, and a creamy texture from the coconut milk.
- Serve and Enjoy: Ladle the Curry Lentil Turkey Stew into bowls while hot. Serve on its own for a low-carb, high-protein meal, or pair it with rice, quinoa, or warm bread for a complete dinner. This stew also keeps well, making it perfect for meal prep or leftovers.
Notes
- Prep all ingredients before cooking for a smooth, stress-free process.
- Dice vegetables uniformly to ensure even cooking and consistent texture.
- Measure spices and liquids ahead of time to streamline cooking.
- Break ground turkey into small pieces while browning to absorb flavors fully.
- Watch red lentils carefully—they cook quickly and should remain slightly firm.
- Use low-sodium chicken broth to control salt while enhancing flavor.
Chef’s Secrets: Maximizing Flavor Depth
The magic of this stew lies in layering flavors.
Start by frying the tomato paste with aromatics; this intensifies its natural sweetness and richness.
Browning the ground turkey properly adds depth and a savory foundation.
Don’t rush the spices—allow them to bloom in the coconut oil to release their aroma fully.
For added heat and complexity, experiment with extra scotch bonnet sauce or a pinch of cayenne.
Finally, adding spinach at the end preserves its vibrant color, nutrients, and texture, ensuring your stew looks as good as it tastes.
Serving Suggestions: Delicious Meal Pairings
This stew is wonderfully versatile. Serve it in a bowl on its own for a high-protein, low-carb meal, or pair it with fluffy jasmine rice, quinoa, or warm whole-grain bread to soak up the flavorful curry broth.
A dollop of yogurt or a squeeze of lime can add a refreshing contrast to the spiciness.
For extra texture, top with toasted coconut flakes or chopped fresh cilantro before serving.
It also works well as a hearty filling for wraps or a protein-packed meal prep option for the week.
Storage Tips: Keep It Fresh Longer
Store leftover stew in an airtight container in the refrigerator for up to 4 days.
Let it cool to room temperature before sealing to prevent condensation.
For longer storage, freeze in individual portions for up to 3 months.
When reheating, do so gently on the stove over low to medium heat, stirring occasionally, or microwave in short bursts to prevent the lentils from overcooking.
If the stew thickens too much during storage, add a splash of broth or water to restore its creamy consistency.
Frequently Asked Questions
1. Can I use other types of meat?
Yes! While ground turkey keeps the stew lean, ground chicken or even lean beef can work.
Adjust cooking time slightly, as beef may take longer to brown fully.
2. Can I make this stew vegetarian?
Absolutely. Replace the turkey with firm tofu, tempeh, or additional mushrooms.
Use vegetable broth instead of chicken broth for a completely plant-based version.
3. How spicy is this recipe?
The scotch bonnet sauce gives it a moderate Caribbean heat. You can reduce it to suit milder palates or add more for a fiery kick. Always taste as you go.
4. Can I prep this ahead of time?
Yes, this stew is excellent for meal prep. You can chop all vegetables, measure spices, and even brown the turkey a day ahead.
Assemble and cook when ready—it will taste just as fresh.
5. Can I use canned coconut milk or broth?
Yes, canned coconut milk works perfectly, providing a creamy texture.
Low-sodium broth is recommended to control salt levels, but regular broth can be used if needed. Adjust seasoning at the end.
