Description
Your new fall comfort obsession: creamy pumpkin-coconut curry with savory turkey, spooned over fluffy jasmine rice and topped with crispy roasted cauliflower + peas. Finished with lime and cilantro, it’s warm, vibrant, and ready in just 40 minutes. Perfect for weeknights or transforming holiday leftovers into something extraordinary!
Ingredients
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1 lb ground or shredded turkey
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1 cup pure pumpkin purée (not pie filling!)
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1 can (13.5 oz) light coconut milk
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2 tbsp curry powder (toasted)
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1 cup uncooked jasmine rice
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1 small cauliflower, chopped
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½ cup frozen peas
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2 tbsp olive oil, salt & pepper
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Fresh cilantro + lime wedges
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Optional: pinch cinnamon & nutmeg
Instructions
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Cook rice: Rinse jasmine rice until clear. Cook per package directions. Fluff.
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Roast veggies: Toss cauliflower with 1 tbsp oil, salt & pepper. Roast at 400°F (200°C) for 20–25 min until golden. Add peas for last 3 mins.
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Brown turkey: Heat 1 tbsp oil in skillet. Cook turkey 5–7 min until browned. Season lightly.
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Make curry sauce: Push turkey aside. Toast curry powder 30 sec, then stir in pumpkin + coconut milk (and cinnamon/nutmeg if using). Simmer gently 5–7 min until silky.
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Assemble bowls: Spoon rice into bowls. Ladle over turkey-pumpkin curry. Top with roasted cauliflower, peas, cilantro, and fresh lime juice.
Notes
Cozy, colorful, and deeply satisfying—this bowl proves leftovers can feel brand new. Perfect for fall nights when you crave both comfort and freshness.
- Prep Time: 15 min
- Cook Time: 25 min
Nutrition
- Calories: 585 cal Per Serving
- Fat: 23g
- Carbohydrates: 44g
- Protein: 46g