Meat

Turkey & Chickpea Curry

Here is the first of my batch cooking recipes, a protein packed turkey and chickpea curry, a great dish to fill up hungry people and for me a good source of brain fuel for when I need to spend the evening at my desk. I’ve hidden some extra vegetables in the sauce, I added grated carrot and courgette rather than having them in small pieces which is what I would normally do and they added a new textural dimension to the dish. I’m sure this would probably be a good way of getting veg into fussy kids, it certainly works for a slightly veg-phobic man in his mid 30s!

As mentioned in my last post I went for a shortcut by using jarred minced garlic, ginger and chilli but I’ve also given approximate conversions to the raw ingredients based on what I would have used if I wasn’t being lazy. I’ve used turkey thigh meat here as like with chicken it tastes better than the more delicate breast meat. Don’t be put off by the long list of ingredients, this is a really easy curry to make and fits well with a student budget.

Ingredients – serves 6

1 heaped tsp cumin seeds
2 heaped tsp coriander seeds
5 cardamom pods
1 cinnamon stick
2 large bay leaves
1 heaped tsp turmeric
1-2 tbsp sunflower oil for frying
2 onions, finely sliced
2 heaped tbsp minced chilli or 3-4 finely chopped red chillies, feel free to add more if you like it hot!
2 heaped tsp minced garlic or 4-5 cloves crushed
1 heaped tsp minced ginger or a 5cm piece of root ginger finely chopped
600g diced turkey thigh
approx 200g grated carrot – about 4-5 medium carrots
1 medium/large courgette, grated
200g dried chickpeas soaked and cooked before use or 2 tins of dried chickpeas
2 tins of chopped tomatoes
2 tbsp tomato puree
salt and pepper to taste

  • Toast the cumin, coriander and cardamom in a dry frying pan for a few minutes until fragrant then tip into a pestle and mortar and grind to a powder, add the turmeric and mix everything together.
  • Heat the oil in a large casserole pan or heavy based wok over a low-medium heat, (I used the wok that I reviewed a while ago for Ozeri) and add the onions, bay leaves and cinnamon stick. Cook for bout 10 minutes, stirring regularly until the onions are softened and lightly golden. 
  • When the onions are nice and soft, increase the heat slightly and add the ground spices, fry these for a minute or two then add the chilli, garlic and ginger and fry for another couple of minutes. 
  • Next add the turkey and fry in the spicy onion mixture until sealed all over, make sure the heat is high enough so that the meat fries rather than steams. Then add the courgette and carrot, stir well and cook for a minute before adding the tinned tomatoes, chickpeas and the tomato puree, stir well again. 
  • Season to taste with salt and pepper, bring to the boil then reduce the heat and simmer uncovered for about 25 minutes so the turkey is cooked through and the sauce reduces to become a thick, rich coating for the turkey and chickpeas.
  • Serve with rice and naan breads too if you like. We’re fans of the mini garlic and coriander naan breads from Tesco. 
  • If you’re batch cooking for the freezer, leave the curry to cool in the pan for about 30 minutes then divide between labelled freezer bags. Spread the bags out on the worktop so they cool more quickly and then freeze once they have cooled fully. 

I’m linking this post up with the following blogging challenges. Extra Veg set up by Helen and Michelle, Cook Blog Share, Recipe of the Week, Tasty Tuesdays, Simple and in Season set up by Ren and Credit Crunch Munch set up by Helen and Camilla 




  • Lucy Parissi
    July 20, 2014 at 7:21 pm

    I love the sound of this: healthy and filling! I must do exactly what you did – do some batch cooking for me rather than the kids. Of course I would need to clear some space in the freezer first…
    Thanks for linking to #CookBlogShare – check out the other entries on Pinteresthttp://www.pinterest.com/supergolden88/cookblogshare/
    and Google+
    https://plus.google.com/u/0/communities/107696809290414888934

    • Jen Price
      July 22, 2014 at 9:58 am

      It does take a bit of planning but I think if you can spend one day every now and then in the kitchen cooking up loads of food it’s definitely worth it.

  • Coombe Mill
    July 20, 2014 at 7:48 pm

    Chickpeas are a favourite of mine, they are perfect in a curry and this looks delicious #Recipeofthe week

    • Jen Price
      July 22, 2014 at 9:58 am

      I love chickpeas in a curry, they just work so well with all the spices

  • Kate Hackworthy
    July 20, 2014 at 9:07 pm

    Grating the courgette and carrot is genius! I never thought to do that in a curry, but definitely will. This sounds lovely with all the spices and loads of turmeric. Yum!

    • Jen Price
      July 22, 2014 at 9:59 am

      It’s something that I’ve been trying in a few other dishes and I think it works really well, also means that the veggies cook a bit quicker too.

  • Honest Mum
    July 20, 2014 at 10:35 pm

    Chickpea curry is a favourite, yours looks delicious! Thanks for linking up to #tastytuesdays

  • Katie Bryson
    July 21, 2014 at 10:17 am

    This is the healthiest looking curry recipe i’ve seen in ages – and it sounds delicious too!

    • Jen Price
      July 22, 2014 at 10:00 am

      Thanks Katie, I hadn’t set out to be overly healthy when I made this but by a happy coincidence it’s healthy and very tasty 🙂

  • Alison
    July 21, 2014 at 11:07 am

    Looks lovely and really healthy. I always wonder what to do with chickpeas, must try this out

    • Jen Price
      July 22, 2014 at 10:01 am

      Chickpeas as so versatile, I chuck them in all sorts of curries, casseroles and tagines etc

  • AMummyToo
    July 21, 2014 at 11:52 am

    Sounds lovely. I may well try with Quorn.

  • JuggleMum, Nadine Hill (@Businessmum)
    July 21, 2014 at 12:32 pm

    Thanks for linking to #ExtraVeg – great recipe

  • Sarah Trivuncic
    August 1, 2014 at 8:01 am

    Thanks for adding this curry to Credit Crunch Munch this month. It looks like my kind of dinner 🙂

    The round up is now published at 24 Thrifty Summer Recipe Ideas and next month’s event is being hosted by Elizabeth’s Kitchen Diary.

  • AMummyToo
    August 2, 2014 at 5:51 pm

    I really enjoy chickpeas – the texture and the flavour are so satisfying, especially when paired with tomatoes and spices so I love the look of this. Thanks for linking up to #recipeoftheweek – sorry I’m a bit late over! Have Pinned this post and scheduled in a tweet. New linky just went live for this week 🙂 x

  • Julie's Family Kitchen
    August 4, 2014 at 3:30 pm

    Delicious sounding curry, I love how you have sneaked in some extra veggies too.

  • Sally - My Custard Pie
    August 13, 2014 at 3:44 pm

    Thank you so much for entering Simple and in Season. The round up is now published. No surprise that this was wolfed down.

  • Elizabeth
    August 21, 2014 at 2:18 pm

    I love the spices in this dish – this is my kind of comfort food!

  • Camilla
    February 14, 2015 at 1:55 pm

    Super tasting curry Jen, love all those chillies and spices:-) Thanks for entering #CreditCrunchMunch!
    Camilla recently posted…Creme Egg Chocolate BrowniesMy Profile

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