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 Dec 2025- Flavor: Many loved the unique blend of sweet and spicy, with apricots complementing the curry nicely 🍲.
- Ease of prep: Quick and easy to make, with some noting it comes together faster than expected.
- Suggestions: Consider adding coconut milk for creaminess; toast spices first to enhance flavor.
- Portions: Some found servings a bit small; increasing rice amount could help satisfy bigger appetites.
- Spice level: Heat varies widely; adjust chili pepper amount carefully to personal preference.
