Pumpkin Curry with Turkey Meatballs
Pumpkin isn't just for sweet recipes! This Pumpkin Curry with Turkey Meatballs is a cozy, creamy and flavorful fall dinner that you will crave on repeat.
Equipment
- Sharp knife
- can opener
- baking sheet
- large cookie scoop (optional)
- large, high-sided pan
- spatula
Ingredients
For the Turkey Meatballs:
- 1 lb ground turkey (I used 93% lean)
- ¼ cup oat flour (sub panko breadcrumbs or almond flour)
- ⅓ cup canned pumpkin puree
- 1 egg, whisked
- 1 tbsp fresh chopped rosemary
- ¾ tsp dried thyme
- ½ tsp garlic powder
- salt + pepper to taste
For the Pumpkin Curry Sauce:
- olive oil
- 1 red bell pepper, thinly slice
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can full-fat coconut milk
- ¾ cup canned pumpkin puree
- 3 tbsp thai red curry paste
- 1 tbsp coconut aminos (sub soy sauce or tamari)
- ½ tsp pumpkin pie spice
- cayenne to taste
- salt + pepper to taste
- ½ tbsp arrowroot starch (sub tapioca flour or cornstarch)
For Serving:
- white rice
- chopped cashews or peanuts
- chopped cilantro
Instructions
- Preheat oven to 400F. In a large bowl, add all turkey meatball ingredients. Mix until everything is incorporated. Then, use a large cookie scoop to measure out 1.5-2 tbsp per meatball. Roll into balls and place on a baking sheet.
- Transfer meatballs to the preheated oven and bake for 15 minutes, or until the internal temperature reaches 165F.
- While the meatballs are cooking, bring a large, high-sided pan to medium heat. Add enough oil to coat the bottom of the pan. Once hot, add the onion and bell pepper. Cook for 5-6 minutes, stirring occasionally.
- Add garlic and cook for another minute until fragrant. Add curry paste and pumpkin, stir to combine and cook for 2 minutes. Lower heat to a simmer and add coconut milk, coconut aminos and season with salt, pepper, pumpkin pie spice, and cayenne pepper. Let simmer for 10 minutes.
- Mix in the tapioca flour. Add cooked turkey meatballs. Continue cooking for 5 more minutes until the sauce has thickened and the meatballs are warm.
- Serve over white rice and top with chopped cashews/peanuts and cilantro. Enjoy!