Every Helping
Sign in

Dinner recipe · from the recipe book

Turkey Kofta Tomato Curry with Quinoa

Tender spiced turkey meatballs simmer in a gingery tomato-coconut sauce with sweet potato, spinach and bell pepper, served over fluffy quinoa.

Turkey Kofta Tomato Curry with Quinoa

Ingredients

  • 1 lb500 gGround turkey, 93% lean
  • ¼ cup30 gPlain dry breadcrumbs
  • 1½ medium160 gYellow onionfinely chopped
  • 5 cloves15 gGarlicminced
  • 2½ tbsp grated15 gFresh gingergrated
  • 1 cup chopped16 gFresh cilantrochopped
  • ¾ tsp2 gGarlic powder
  • 1½ tbsp20 gCanola oil
  • 1½ tbsp8 gCurry powder
  • 2 tsp4 gGround cumin
  • 2 tbsp32 gTomato paste
  • 14 oz400 gDiced tomatoes, canned
  • ½ cup120 gCoconut milk, canned
  • 2½ medium300 gSweet potatoespeeled and cut into 3/4-inch cubes
  • 1 cup chopped150 gRed bell pepperchopped
  • 4 cups loosely packed120 gBaby spinach
  • 1⅓ cups240 gQuinoa, dryrinsed
  • 2½ cups580 gWater
  • ¾ tsp5 gSalt
  • ½ lime, juiced20 gLime juice

Steps

  1. Prepare all vegetables first: chop the onion, mince the garlic, grate the ginger, chop the cilantro, cube the sweet potato and chop the bell pepper.
  2. Cook the quinoa: in a saucepan, bring the quinoa and 480 g of the water to a boil, cover, simmer 15 minutes, then rest off the heat 5 minutes and fluff.
  3. Make the kofta: in a bowl, mix the turkey, breadcrumbs, garlic powder, half the cilantro and one quarter of the salt. Roll into about 20 balls.
  4. Heat half the canola oil in a Dutch oven over medium-high heat. Brown the meatballs on all sides, about 6 minutes, then move them to a plate (they will finish in the sauce).
  5. Add the remaining half of the canola oil and the onion to the pot; cook 6 minutes until soft. Stir in the garlic and ginger for 1 minute.
  6. Stir in the curry powder, cumin and tomato paste and cook 1 minute until fragrant and darkened.
  7. Add the tomatoes-canned, the remaining 100 g of water, the sweet potato and the remaining three quarters of the salt. Bring to a simmer, cover and cook 10 minutes.
  8. Return the meatballs to the pot with the bell pepper. Cover and simmer 12 minutes, until the sweet potato is tender and the meatballs reach 165°F (74°C) in the center.
  9. Stir in the coconut milk and spinach until the spinach wilts, then stir in the lime juice.
  10. Serve the curry over the quinoa, topped with the remaining half of the cilantro.

Check labels: Dairy-free when you buy plain dry breadcrumbs made without milk.

Contains: Gluten. Some brands contain milk, egg, soy.

Cook mode Log it in Today

Made it

Made it? Share how yours turned out.

Saved in the Every Helping recipe book on October 24, 2026.

Want one that fits your numbers?

Pick the meal, the pan and your targets, and the Every Helping recipe generator writes a recipe with every number worked out. Free on the web.

Make a recipeMore from the recipe book