One-pot recipe: Turkey and summer vegetable curry



Martha Stewart Living had a recipe for one-pot turkey curry in this month’s print issue. I adapted it to include different vegetables — beans have been a bountiful crop this year, so someone’s got to eat them — and whole grain rice instead of white. I changed the spices, too.

Hmmm … When does recipe experimentation cross the line from “adapting a recipe” to “creating a new recipe based on something I read”? It’s a question for the ages.

Note: Sorry there’s no link to the original recipe that inspired this. I couldn’t find it on Martha Stewart’s website.


  • 1 tablespoon coconut oil
  • 1 pound ground turkey
  • 1 tablespoon minced lemongrass
  • 2 cloves garlic, minced
  • 1 small onion, chopped
  • 14-oz. can of light coconut milk
  • ½ cup water
  • 1 tablespoon lime juice (optional)
  • 2 tablespoons fish sauce
  • 1 tablespoon red curry paste
  • 1½ cups instant brown rice
  • ½ pound shredded cabbage (about 4 cups)
  • ½ pound fresh green beans, stems removed (about 4 cups)
  • fresh cilantro or basil for garnish
  • cherry tomatoes for garnish
The beans and cabbage are ready to go into the pot.
  1. Mix the curry paste in a little bit of the water or coconut milk until smooth. Set aside.
  2. Heat oil in a large pot. Add turkey, lemongrass, garlic and onion. Cook on medium to medium-high, stirring frequently to break up turkey and prevent burning, until turkey is browned and cooked through, about 10-15 minutes.
  3. Add rice and stir, continuing to cook, for 1 minute.
  4. Mix in coconut milk, water, lime juice, fish sauce and curry paste mixture.
  5. Bring to a simmer and layer cabbage and beans on top. Cover.
  6. Simmer on low for 10 minutes.
  7. Remove from heat and garnish with chopped fresh cilantro, basil, and/or chopped cherry tomatoes. Serve.
Bowl of one-pot turkey & summer vegetable curry

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