This Ground Turkey & Butternut Squash Curry is one of those warm, cozy meals that hits all the right notes—creamy, savory, just a little sweet, and full of flavor.
The creamy coconut milk brings everything together, and the curry spices warm you from the inside out.
It’s the kind of dish that feels like comfort food but is still light and super satisfying.
I make this on weeknights when I want something hearty but don’t want to spend hours in the kitchen.
Why I Love This Recipe
This one’s in my regular rotation, and here’s why:
- It’s super easy – One pot, minimal cleanup.
- It’s packed with flavor – That creamy coconut curry sauce is magic.
- It’s comforting without being heavy – Perfect for when you want something warm and filling, but not greasy or heavy.
- It works all year – Cozy enough for fall, light enough for spring.
I first made this on a chilly night with whatever I had in the fridge. Now it’s one of those recipes I make when I want something dependable, nourishing, and a little special.
Servings & Time
Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
What You’ll Need
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 lb ground turkey
- 2 teaspoons curry powder
- ½ teaspoon ground cumin
- ¼ teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 cups butternut squash, peeled and cubed
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup chicken broth
- 1 tablespoon tomato paste
- 1 teaspoon maple syrup
- Juice of ½ lime
- Fresh cilantro for garnish
- Cooked jasmine rice, for serving (optional)
Pro Tips
- Cut the squash into even cubes so it cooks evenly—about ½-inch pieces work great.
- Don’t rush the onion step—letting them soften slowly builds the base flavor.
- Brown the turkey well—it adds great texture and deeper taste.
- Use full-fat coconut milk for the creamiest texture. Light versions just don’t do it justice.
- Add lime juice at the end to brighten everything up. It makes a big difference.
Tools You’ll Need
- Large skillet or sauté pan
- Wooden spoon or spatula
- Chef’s knife
- Cutting board
- Measuring spoons
- Medium saucepan (if making rice)
Substitutions and Variations
- Swap ground turkey for chicken or beef—it all works.
- Use sweet potato instead of butternut squash if that’s what you have.
- Add greens like spinach in the last few minutes for extra veg.
- Make it spicy with red pepper flakes or a chopped chili.
Make Ahead Tips
- Dice the onion, garlic, and squash ahead and store in the fridge for up to 3 days.
- You can fully cook the curry, cool, and refrigerate—it reheats beautifully.
Recipe & Instructions
Step 1: Sauté Onion, Garlic & Ginger
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1 small diced onion, 2 cloves minced garlic, and 1 tablespoon grated fresh ginger. Sauté for 4–5 minutes until the onion is soft and fragrant.
Step 2: Brown the Turkey
Add 1 lb ground turkey to the skillet. Use a wooden spoon to break it up and cook until no longer pink, about 6–8 minutes.
Step 3: Add Spices
Sprinkle in 2 teaspoons curry powder, ½ teaspoon cumin, ¼ teaspoon cinnamon, ½ teaspoon salt, and ¼ teaspoon black pepper. Stir and cook for 1 minute to toast the spices.
Step 4: Add Butternut Squash
Add 3 cups peeled and cubed butternut squash. Stir to coat with the spices.
Step 5: Pour in Coconut Milk & Broth
Pour in 1 can (13.5 oz) full-fat coconut milk and ½ cup chicken broth. Stir everything together.
Step 6: Add Tomato Paste & Maple Syrup
Stir in 1 tablespoon tomato paste and 1 teaspoon maple syrup. Simmer uncovered for 15–20 minutes, stirring occasionally, until the squash is tender and the curry thickens.
Step 7: Finish with Lime Juice
Squeeze in juice of ½ a lime, stir, and taste for seasoning.
Step 8: Serve & Garnish
Spoon the curry into bowls. Top with chopped fresh cilantro and serve with jasmine rice if you like.
Leftovers & Storage
- Store in an airtight container in the fridge for up to 4 days.
- Reheat on the stove over medium heat or microwave in 1-minute bursts.
- Freezes well for up to 2 months—just cool completely before freezing.
Macros (Per Serving, Without Rice)
- Calories: 385
- Protein: 28g
- Carbs: 17g
- Fat: 24g
- Fiber: 4g
Why This Recipe Works (Quick Science)
- Coconut milk provides a rich, creamy base that balances the spices and keeps the curry smooth.
- Butternut squash adds natural sweetness and starch to help thicken the sauce.
- Toasting the spices enhances their aroma and unlocks deeper flavor.
- Lime juice adds acidity to cut the richness and brighten the whole dish.
Common Mistakes
- Undercooking the squash – it should be fork-tender before serving.
- Using low-fat coconut milk – the sauce won’t be creamy enough.
- Not seasoning enough – taste as you go, especially before serving.
- Skipping the lime – it pulls everything together.
What to Serve With
- Steamed jasmine or basmati rice
- Warm naan or roti
- A simple cucumber salad with vinegar and sesame
- Roasted broccoli or green beans on the side
FAQ
Can I use frozen butternut squash?
Yes! Just make sure to thaw and drain it before using so it doesn’t water down the curry.
How spicy is this?
It’s mild as written. Add chili flakes or chopped chili if you want heat.
Can I make it vegan?
Sure! Use plant-based ground meat or chickpeas instead of turkey, and veggie broth.
Does this work in a slow cooker?
Yes. Brown the turkey and aromatics first, then combine everything in the slow cooker and cook on low for 4–5 hours.
Conclusion
If you’re looking for a cozy meal that’s full of flavor but easy to make, this Ground Turkey & Butternut Squash Curry is it. It’s warm, hearty, and so satisfying. I’d love to hear how it turns out for you—drop a comment and let me know how it went or if you have any questions!