Go Back

Curry Lentil Turkey Stew

Helen T. Patterson
A quick and nourishing one-pot stew combining lean ground turkey, red lentils, and fresh vegetables in a creamy, Caribbean-inspired curry broth. Packed with protein, fiber, and flavor, it’s perfect for weeknight dinners or meal prep.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner, Main Dish
Cuisine American, Caribbean
Servings 3

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.