Curried Turkey Bowls
with Basmati Rice, Dried Apricots & Pickled Cabbage
- Milk
It’s time to talk turkey and take this underrated poultry beyond the Thanksgiving table and deli sandwiches. In this meal, ground turkey is spiced with curry powder, ginger, and fresh chili, then simmered in a creamy sauce with chewy bits of dried apricot. It’s served with a mound of aromatic basmati rice in a bowl. The dish then gets a tangy crunch from pickled red cabbage, which could win a veggie beauty contest with its vibrant pink color. You’d be a jive turkey to miss out on this meal!
Ingredients
10 ounce
Ground Turkey
1 unit
Apricot Jam
2 tablespoon
Sour Cream
1 unit
Chicken Stock Concentrate
1 unit
Lemon
1 tablespoon
Curry Powder
1 ounce
Dried Apricots
4 ounce
Shredded Red Cabbage
2 unit
Scallions
1 teaspoon
Garlic Powder
1 thumb
Ginger
1 unit
Chili Pepper
½ cup
Basmati Rice
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Quarter lemon. Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate half the ginger (all for 4 servings). Thinly slice chili.
• In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a big pinch of salt. Bring to a boil, then reduce heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• While rice cooks, in a medium microwave-safe bowl, combine ¾ tsp sugar (1½ tsp for 4 servings) and juice from two lemon wedges (four wedges for 4); stir to dissolve. • Add cabbage and 2 TBSP water (4 TBSP for 4); season with ¼ tsp salt (½ 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.
• Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add curry powder and cook, stirring constantly, until fragrant, 30-60 seconds. • Add turkey* and garlic powder; season with salt (we used ¾ tsp; 1½ tsp salt for 4 servings) and pepper. Cook, breaking up meat into pieces, until lightly browned, 2-3 minutes. • Add scallion whites, ½ TBSP minced ginger (1 TBSP for 4), and half the chili. (Use all the chili if you like spicy food, or leave it out if you’re not a fan of heat!) Cook until softened, 2-3 minutes.
• Stir in jam, sour cream, dried apricots, stock concentrate, ½ cup water (¾ cup for 4 servings), and a squeeze of lemon juice to pan with turkey. Cook until liquid has slightly reduced and turkey is cooked through, 3-5 minutes. • Taste and season with salt and pepper.
• Fluff rice with a fork; taste and season with salt and pepper. • Divide rice and turkey mixture between bowls. Top with cabbage and garnish with scallion greens. Serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the unique blend of sweet and spicy flavors, with the apricot adding delightful depth to the curry 🍛.
- Ease of prep: Customers found this dish quick and simple to make, with easy-to-follow instructions for a flavorful meal.
- Suggestions: Consider adding more vegetables or using chicken instead of turkey; some preferred less sweetness from the apricot jam.
- Leftovers: Several mentioned it reheated well, making great leftovers for lunch the next day.
- Spice level: Some found it perfectly spicy, while others suggest adjusting the chili pepper amount to taste.
Reviews from our home cooks
Absolutely delicious! The apricot jam was a nice touch that I wouldn't have thought to add to the curry. It really enhanced the salty and savory elements, something that I don't think the dried apricot could've done on its own. I do think the sauce ended up being juuuust a little bit too sweet, but that could easily be fixed by just adding the apricot jam to taste rather than all at once. Also, that quick pickle on the cabbage was great; the acidity and texture difference was really pleasant.
Love this! So many flavors and textures. Slight sweet from the apricots and jam, a little heat from the pepper, a little sour from the lemon, and then the taste of curry with the turkey with crunch and sweet&sour from the pickled cabbage.
Oh em gee! Try this one- you wont be disappointed! But your house WILL smell like curry! The pickled cabbage has a tanginess that offsets the spicy turkey chopmeat taste and the rice compliments it perfectly!
Great flavor, easy to make. Very glad to see basmati rice (vs. other white rice) in the recipe. This was our first Hello Fresh recipe and we're very happy!
I've enjoyed other curry bowls from Hello Fresh in the past, and this one was also quite good. I would not have thought to pair ground turkey with apricot jam. It is definitely something I will be making again!
Fun recipe. The curry part was good with the exception of the turkey. Ground chicken would be much more flavorful. The turkey was blah. The cabbage was cut way too thick. It would be better with thinner cut cabbage. I would love to see a cauliflower rice option like what Green Chef does - cauliflower rice in a bag.
Very good. I prefer less crunchy cabbage. I cooked the cabbage for 4 minutes in microwave. The chili was very small. I used the whole chili. I mixed the garlic powder in the turkey before putting it in the pan. I squeezed half lemon in cabbage and other half in the turkey. A little kick, not too spicy.
Delicious but I added too much ginger. With a bit more sauce would make a fun variation on sloppy joes. Love the pickled cabbage for crunch and brightness. Would love a brown rice or cauliflower rice option.
The pickled cabbage tasted a little raw, even after letting it pickle longer than the recipe stated. Perhaps the instructions should state to cook the cabbage a bit longer in the microwave. We also added seasoned rice vinegar.
This had fabulous flavors!!! I really enjoyed the apricot jam and pieces of dried apricot in the curry sauce. Such depth of flavors!
