Indian Ground Turkey Bowls combine bold spices, flavorful ground turkey, and veggies, all topped with a refreshing cucumber yogurt sauce.
Reasons To Love Indian Ground Turkey Bowls
- Big flavor: Loaded with warm spices, savory ground turkey, and fresh toppings.
- Gets better with time: The flavors deepen as it sits, making it perfect for meal prep.
- High protein, low carb: A filling option that fits low-carb goals.
- Quick and easy: Fast to make and ideal for busy weeknights or prepping ahead.
Ingredients in Indian Ground Turkey Bowls
- Olive oil, onion, garlic, ginger: These build the base flavor.
- Lean ground turkey: I like 93/7 ground turkey here. Ground chicken or lean beef works too.
- Spices: Don’t skip garam masala—it’s key. If you’re missing one of the others, it’ll still taste great.
- Beef bouillon: In a pinch chicken bouillon will work.
- Chicken broth: Use a good brand; I love Swanson®!
- Frozen peas: Stir them in at the end so they stay bright and tender.
Quick Tip
Garam Masala is a blend of several spices. It’s key for a rich, complex flavor. Don’t skip it!
Optional Serving Suggestions
- Roasted carrot: A must-try favorite! Double the recipe and thank me later. 😉
- Cucumber raita: A refreshing, vibrant sauce that adds a nice lightness to the dish.
- Rice: Use our “How To Make White Rice” guide for a week’s worth of perfectly cooked rice.
- Naan: Ideal for scooping up the flavorful mix of turkey and sauce.
How To Make Indian Ground Turkey Bowls
- Heat oil: In a skillet, warm olive oil over high heat.
- Sauté aromatics: Add onion, ginger, and garlic; sauté.
- Cook turkey: Stir in the ground turkey, breaking it apart, until mostly browned. Add in spices.
- Simmer: Pour in chicken broth, cover, simmer until broth mostly evaporates.
- Finish with peas: Stir in frozen peas; cook briefly.
- Serve: Over basmati rice with optional sides.
Recipe Notes
- Adjust spices: Tailor the spice levels, especially cayenne, to your taste and heat preference.
- Meal prep friendly: Divide the meal and sides into meal prep containers for convenient, delicious meals throughout the week. I use these little containers for the sauce!
- Naan warming methods:
- Stovetop: Spray with cooking oil, grill for char marks, and cover with a tea towel.
- Microwave: Heat wrapped in a damp towel for 15 seconds.
- Toaster: Pop mini naan (like Stonefire®) in a toaster.
More Meal Prep Favorites:
Indian Ground Turkey Bowls
Indian Ground Turkey Bowls combine bold spices, tasty turkey, and veggies, all topped with a refreshing cucumber-yogurt sauce!
Equipment
Ingredients
- 3 tablespoons olive oil
- 2 cups yellow onion very finely diced, 1 large
- 1 tablespoon + 1 teaspoon minced ginger
- 1 tablespoon + 1 teaspoon minced garlic
- 1 pound ground turkey lean (93/7)
- 1/8 teaspoon ground cayenne pepper optional
- 1-1/2 teaspoons garam masala see note 1
- 1-1/2 teaspoons ground cumin
- 1-1/2 teaspoons ground coriander
- 1/2 teaspoon ground turmeric
- 1 teaspoon beef bouillon powder
- Salt and pepper
- 1 cup chicken broth
- 1 cup frozen peas optional
- Yogurt-cucumber sauce for serving, see note 2
- Cooked basmati rice for serving, see note 3
- Naan for serving, see note 4
- Roasted carrots for serving, optional
Instructions
- In a cast-iron pan over high heat, add olive oil. Once oil is hot, add onion, ginger, and garlic. Sauté until they start to turn translucent, 3–5 minutes.
- Add turkey and cook, breaking it up as you go, until it changes from pink to light brown. Add all the spices (including beef bouillon). Season to taste; I add 3/4 tsp salt and 1/4 tsp pepper. Finish browning and crumbling through. If there is excess liquid, drain it off.
- Pour in chicken broth, stir, then cover with a lid. Reduce heat to medium and let it simmer for 8–10 minutes or until most of the broth has evaporated. Remove the lid and stir in frozen peas. Adjust seasoning if necessary.
- Serve over rice with cucumber yogurt sauce (see note 2). Optional sides include roasted carrots and toasted naan (see note 3).
Recipe Notes
Note 1: Garam masala is a blend of several spices; it’s key for rich, complex flavor. Don’t skip it!
Note 2: Yogurt-cucumber sauce: In a medium bowl, mix 1/2 cup plain, full-fat Greek yogurt, 1/2 cup finely chopped English or Persian cucumber, 2 tablespoons chopped fresh cilantro, 2 teaspoons chopped green onions, and 1/4 teaspoon each of cumin, coriander, and fine sea salt. Refrigerate and stir before serving.
Note 3: Naan warming methods:
- Stovetop: Spray with cooking oil, grill for char marks, and cover with a kitchen towel.
- Microwave: Heat wrapped in a damp towel for 15 seconds.
- Toaster: Pop mini naan (like Stonefire®) in a toaster.
Note 5: Divide meals and sides in meal prep containers for convenient, nutritious meals throughout the week. I use these little containers for the sauce!
Storage: To store leftovers, keep the turkey mix in an airtight container in the fridge for up to 3 days. Store the cucumber-yogurt sauce separately in another container. Reheat the turkey and veggies in the microwave or on the stovetop, and add the sauce fresh when ready to eat.
Nutrition
Serving: 1serving | Calories: 275kcal | Carbohydrates: 12g | Protein: 29g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 64mg | Sodium: 312mg | Potassium: 538mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3381IU | Vitamin C: 10mg | Calcium: 34mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
How is the broth supposed to evaporate when you cover it with a lid? Why would you add the spices THEN drain any excess liquid? Good combination of ingredients I guess but the recipe makes no sense lol.
Did you try the recipe? The liquid will absorb in the meat while simmering. If there is grease, you shouldn’t lose too much spice (if any) dabbing or draining it off. If you use lean ground turkey there shouldn’t be much!