Spicy Curried Turkey Bowls with Basmati Rice and Pickled Cabbage

These curried turkey bowls are a vibrant and satisfying meal that brings together warm spices, sweet fruit and tangy crunch. Ground turkey is simmered in a creamy curry sauce with ginger, chili and chewy dried apricots, then served over fluffy basmati rice. A quick pickled red cabbage adds a bright, acidic finish that balances the richness.

Perfect for a weeknight dinner, this bowl is packed with flavor and texture. The combination of curry powder, fresh ginger and chili gives the turkey a gentle heat, while the apricot jam and dried apricots provide natural sweetness. Topped with scallions and a squeeze of lemon, every bite is a delight.

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Ingredients

10 ounce Ground TurkeyView ingredient guideLike ingredientDislike ingredient

1 unit Apricot JamView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 tablespoon Curry PowderView ingredient guideLike ingredientDislike ingredient

1 ounce Dried ApricotsView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView 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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the basmati rice according to package directions. Fluff with a fork and set aside.
2. While the rice cooks, prepare the pickled cabbage: In a small bowl, combine the shredded red cabbage with the juice of half the lemon and a pinch of salt. Toss well and set aside to pickle.
3. Peel and grate the ginger. Thinly slice the chili pepper (remove seeds for less heat). Thinly slice the scallions, separating white and green parts.
4. In a large skillet over medium-high heat, add a drizzle of oil. Cook the ground turkey, breaking it up, until browned, about 4-5 minutes. Season with salt and pepper.
5. Add the grated ginger, sliced chili and white parts of scallions to the skillet. Cook for 1 minute until fragrant.
6. Stir in the curry powder and garlic powder, cooking for 30 seconds.
7. Add the apricot jam, chicken stock concentrate and 1/4 cup water. Stir to combine. Bring to a simmer and cook for 2-3 minutes until the sauce thickens slightly.
8. Stir in the dried apricots and sour cream. Cook for 1 minute more. Adjust seasoning with salt and pepper.
9. To serve, divide the rice among bowls. Top with the curried turkey. Drain the pickled cabbage and place a mound on the side. Garnish with the green scallion slices and a squeeze of lemon from the remaining half.

Recipe Tips

FAQ

Can I substitute ground turkey with another protein?

Yes, ground chicken or pork would work well. For a vegetarian option, try crumbled firm tofu or cooked lentils.

What can I use instead of sour cream?

Greek yogurt or a dairy-free yogurt alternative can replace sour cream for a similar creamy texture.

How can I make this dish less spicy?

Reduce or omit the chili pepper. You can also use a mild curry powder.