Spiced Curried Turkey Bowls with Basmati Rice and Pickled Cabbage

This vibrant bowl brings together tender ground turkey simmered in a creamy curry sauce with sweet dried apricots and a hint of fresh chili. Served over fragrant basmati rice, every bite is a balance of savory, sweet, and warm spices.

A quick pickled red cabbage adds a tangy crunch and beautiful pink color, making this dish as stunning as it is delicious. Perfect for a weeknight dinner that feels special without the fuss.

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Ingredients

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

1 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

0.5 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

1 tablespoon Curry PowderView ingredient guideLike ingredientDislike ingredient

10 ounce Ground TurkeyView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 unit Apricot JamView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 ounce Dried ApricotsView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

0.75 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Quarter the lemon. Trim and thinly slice the scallions, separating whites from greens. Peel and mince or grate half the ginger (use all for 4 servings). Thinly slice half the chili (use all for 4).
2. In a small pot, combine the rice, 3/4 cup water (1 1/2 cups for 4 servings), and a big pinch of salt. Bring to a boil, then reduce heat to low. Cover and cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. While rice cooks, in a medium microwave-safe bowl, combine 3/4 tsp sugar (1 1/2 tsp for 4 servings) and juice from two lemon wedges (four wedges for 4); stir to dissolve. Add the shredded cabbage and 2 TBSP water (4 TBSP for 4); season with 1/4 tsp salt (1/2 tsp for 4) and pepper. Microwave for 1 minute. Taste and season with salt if needed. Set aside to pickle, stirring occasionally, until ready to serve.
4. Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add the curry powder and cook, stirring constantly, until fragrant, 30-60 seconds. Add the ground turkey and garlic powder; season with salt (we used 3/4 tsp; 1 1/2 tsp for 4 servings) and pepper. Cook, breaking up meat into pieces, until lightly browned, 2-3 minutes. Add the scallion whites, 1/2 TBSP minced ginger (1 TBSP for 4), and sliced chili to taste. (Use all the chili if you like spicy food, or omit completely if you’re not a fan of heat!) Cook until softened, 2-3 minutes.
5. Stir in the apricot jam, sour cream, dried apricots, chicken stock concentrate, 1/2 cup water (3/4 cup for 4 servings), and a squeeze of lemon juice. Cook until the liquid has slightly reduced and the turkey is cooked through, 3-5 minutes. Taste and season with salt and pepper.
6. Fluff the rice with a fork; taste and season with salt and pepper. Divide the rice and turkey mixture between bowls. Top with the pickled cabbage (draining first) and garnish with scallion greens. Serve.

Recipe Tips

FAQ

Can I use ground chicken or beef instead of turkey?

Yes, ground chicken or beef can be substituted for the turkey. Adjust cooking time as needed to ensure it’s fully cooked.

What can I use instead of sour cream?

Plain Greek yogurt or coconut cream (for dairy-free) can replace sour cream. The sauce will still be creamy.

How do I store leftovers?

Store the rice, turkey mixture, and pickled cabbage separately in airtight containers in the refrigerator for up to 3 days. Reheat gently before serving.