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Turkey & Sweet Potato Curry

Like a warm hug in a bowl for the cold winter days


Oh the weather outside is frightful... :)

Actually as I am sitting behind my office desk and writing this post, we are having our first snow of the year. Since I am from Finland and well, used to having -20 and -30 degrees, this weather shouldn't be cold for me. But you know what, it is! :D You get used to warmer weather and every winter I am really cold and find myself dreaming of the warm summer days :D However, I still do like the cozyness of winter and all the warm and hearty food that comes with it :) So todays recipe was called for by this weather and let me just say, it is like a warm hug in a bowl, it gives you such warmth and is so delicious! 

I am a big fan of curries and I tend to cook them very often. I love the flavour of the base sauce, not sure it is called sauce, but hey, you know what I mean :) Usually I tend to cook a similar curry to this recipe, but in a vegan version and I am giving you the instructions for the substitutions in the recipe. However, this time I wanted to make something really filling and hearty and so I decided to use some light meat, turkey breast, and also add in a sweet potato to make it even more filling. Since we don't celebrate thanksgiving here I didn't have any leftover turkey, but I think it would be a great way to use your leftover turkey (whether that is a breast or any other part) just add it at the very end to heat it through and absorb that beautiful flavour. So as you can see, there are quite a few ways to adjust this recipe to your preference. Whichever way you will decide to go, I promise you are going to love this one for all that flavour!

Stay warm and healthy, Lovelies!


Step by Step Video


Turkey & Sweet Potato Curry

Like a warm hug in a bowl for the cold winter days


(makes 4-6 portions)

  • 1 big white onion

  • 3 garlic cloves

  • thumb sized piece of fresh ginger

  • ½ -1 chilli

  • ½ tsp turmeric

  • 1 tsp sweet paprika

  • 1 tsp curry

  • 1 tsp salt

  • black pepper to taste

  • 1 can (400g/2 cups) plum tomatoes

  • 1 can (400g/2 cups) coconut milk

  • 400g (2 cups) turkey breast or leftover turkey (or 400g (2 cups) chickpeas for vegan version)

  • 1 sweet potato

  • 1 organic lime

  • parsley or coriander for serving

  • olive oil


  1. Heat a big pan over medium heat. In the meantime peel and finely dice the onion and the garlic. Once your pan is warm cover the bottom well with olive oil and add the onion and the garlic. Slice the chilli fine and grate or also finely dice the ginger. Add to the pan. Lightly brown everything for a couple of minutes.

  2. Once the onions are beautifully brown add the turmeric, sweet paprika, curry, salt and black pepper to taste. Mix in the spices and cook for a couple of minutes. Then add in the plum tomatoes followed by a half a can of water and the coconut milk. Smash the tomatoes a little with a wooden spoon and simmer uncovered over medium heat for about 15 minutes to start reducing the liquid.

  3. Peel and dice the sweet potato and dice the turkey breast. Add to the pan and cook covered for another 15 minutes or until the sweet potato has cooked through.

  4. Then grate in the skin of a lime and juice of a half a lime. Mix well and continue cooking uncovered to reduce the liquid to your preference (this is optional, if you are happy with the consistency you can stop cooking at this point).

  5. Serve warm with rice or potatoes and garnished with some parsley or coriander.

TIP. If you are using leftover turkey, you want to add it at the very end and only cook if for about 5 minutes to allow it to heat through and absorb the flavours.

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