Curry Green Goddess Skillet

Where are all the other curry fans? This Curry Green Goddess Skillet is a vibrant and nutritious one pan meal that features lean ground turkey, fresh broccoli, bell pepper, onion, and spinach. Coconut milk and a mix of flavorful seasonings creates a deliciously creamy sauce. A squeeze of lime finishes this easy-to-make dish, bringing a refreshing burst of citrus to each bite. Perfect for a quick, healthy dinner that’s full of flavor and loaded with nutrients!

WHY YOU’LL LOVE IT

Super easy to make! After you chop the vegetables, the rest is simply a matter of letting it all simmer together in one skillet. Don’t be intimidated by the ingredients list! Most of it is a mix of easy-to-find seasonings that make the sauce so delicious.

Delicious sauce, rich with Indian spices. I love the creamy curry sauce SO much! It’s what really makes this recipe stand out. It’s a healthy blend of coconut milk and seasonings that not only tastes good, but is good for you.

Ready in about 30 minutes. It takes me about thirty minutes to make this one, including the prep time. If you want to cut back even more time, you can always chop the onion, bell pepper, broccoli and spinach the night before. Just keep them in an airtight container until you’re ready to use them.

Packed with fresh veggies and nutrients. The combination of lean ground turkey and vibrant vegetables not only ensures a well-balanced meal, but also packs it with essential nutrients. The result is a delicious curry dish that’s both comforting and wholesome. For another quick and easy dinner idea loaded with veggies, try my One Pot Enchilada Skillet.

INGREDIENTS

• Ground turkey – A lean protein option that’s versatile and flavorful, perfect for soaking up the rich spices in this curry dish. I like to use extra lean (98% or 99%) in this recipe. There’s no fat to drain and you don’t have to worry about it being too dry, since it simmers and soaks in the curry sauce.
• Onion – Adds both nutrients and flavor.
• Bell pepper – Gives a mild, sweet crunch that complements the spices and other vegetables. To stick with the green goddess theme, you can use a green bell pepper, but really any color works! (I had to use a red one in the photos because that’s all I had.)
• Broccoli – I use roughly two small heads, chopped into small pieces. The broccoli is another nutrient-packed vegetable that brings a satisfying texture and vibrant green color to the dish.
• Fresh spinach – A leafy green that wilts beautifully into the curry, adding a boost of vitamins and a hint of earthiness.
• Coconut milk (full fat) – Creates a creamy, rich sauce that ties all the ingredients together with its subtle sweetness and smooth texture.
• Lime – The zesty finishing touch that really adds to the flavor in the curry.

Seasonings:

• Minced garlic – Or freshly chopped garlic cloves.
• Curry powder – The traditional Curry powder seasoning that’s yellow in color.
• Ground ginger – A fragrant mix of spices that adds rich, warm, and slightly sweet flavors.
• Garam marsala – A fragrant mix of spices that adds rich, warm, and slightly sweet flavors. It’s found near all the other spices in the spice aisle. If you can’t find it, you can substitute it with ¼ tsp cinnamon, ¼ coriander and ¼ teaspoon cumin.
• Turmeric – Provides an earthy, slightly bitter taste and a vibrant golden color. It also provides several nutritional benefits.
• Sugar – Adds a touch of sweetness to balance the spices and create a well-rounded flavor.
• Salt – This classic seasoning enhances all the other flavors and brings balance to the dish. Adjust at the end to your liking.

STEP-BY-STEP INSTRUCTIONS

In a large skillet over medium heat, cook the ground turkey until it’s no longer pink. (Approx. 4-5 minutes.) Drain fat, if any.

Add the garlic and seasonings to the skillet. (1 tbsp minced garlic, 2 tbsp curry powder, 1 tsp ground ginger, 1 tsp garam marsala, ½ tsp turmeric, 1 tsp sugar, and 2 tsp salt) Mix everything well and cook for about a minute.

Push ground turkey to one side of the pan and move that side slightly off the burner. Drizzle the oil on the other side and add the onion, bell pepper and broccoli. Gently stir to coat the veggies with oil.

Continue to cook over medium heat for about 3-4 minutes, stirring occasionally. Once onion starts to get soft and the broccoli is a bright green, mix it all together with the ground turkey.

Next add the coconut milk. Stir well.

Cover the skillet, turn the heat down to low and simmer for 10 minutes.

Remove the cover, add the spinach and lime juice and gently stir until everything is combined.

Serve it in a bowl on it’s own, or over a bed of rice. Top with fresh cilantro and crushed red pepper flakes. Enjoy!

TIPS & NOTES

Prep Ahead: To save time, chop all your vegetables the night before. This will make the cooking process that much smoother and quicker.

Spice Level: This curry recipe is very mild, but if you like spice, you could add a pinch of cayenne pepper or crushed red pepper flakes.

Vegetable Variations: Feel free to swap out or add other vegetables based on what you have on hand. Carrots, zucchini, or peas would all be great additions.

Protein Options: If you prefer, you can substitute ground turkey with ground chicken, beef, or even a plant-based ground meat alternative.

Leftovers: This dish makes great leftovers! Store any extra in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.

Serving Size: If cooking for fewer people, this recipe can easily be halved. Alternatively, make the full batch and enjoy leftovers throughout the week.

Garnishing: Fresh herbs like cilantro or parsley make a great garnish and add a fresh note to the dish. Chopped green onions or a sprinkle of sesame seeds can also be used.

SERVING SUGGESTIONS

Over Rice: Serve the curry over a bed of steamed jasmine or basmati rice to soak up the delicious sauce.

Naan Bread: Enjoy the curry in a bowl, with warm naan bread on the side for dipping and scooping.

With Quinoa: For a protein-packed alternative, pair it with fluffy quinoa, which adds a slightly nutty flavor.

Cauliflower Rice: For a low-carb option, serve the skillet over cauliflower rice, keeping the meal light and nutritious.

Lime Wedges: Serve with extra lime wedges on the side for those who love an extra zesty kick.

Mixed Greens Salad: Pair the curry with a simple mixed greens salad dressed in a light vinaigrette to balance the richness of the dish.