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Ground Turkey and Zucchini with Indian Spices

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A fast and healthy weeknight dinner, ground turkey is sautéed with vegetables and simmered in a fragrant Indian spiced tomato sauce.

Ground Turkey and Zucchini with Indian Spices

We eat a lot of ground turkey in our house and I imagine many of you do, too. Versatile, affordable and packed with protein and minerals, it is a busy cook’s best friend!

Szechuan Ground Turkey and Green Beans - a healthy dinner recipe

Acting like a blank canvas, I love using ingredients and spices from around the world to add flavor to ground turkey. Szechuan Green Beans and Ground Turkey is a staple in our house and I frequently make Turkey Black Bean Chili with Sriracha and Yogurt for lunches throughout the week.

Ground Turkey and Zucchini with Indian Spices was created on a whim to use up all of the summer vegetables I bought at the farmers market during the summer but it’s great all year round to use up whatever you have on hand.

Naturally gluten free, high in protein and low carb, my Ground Turkey and Zucchini with Indian Spices turned out to be the perfect lunch that I could prep in bulk and enjoy for several days. In fact, the flavors developed and got better over time. I love when that happens. Serve on brown rice or as is with a side salad.

What are your favorite ground turkey recipes? I’d love to hear from you. Your fork is waiting.

Ground Turkey and Zucchini with Indian Spices

Course: Entree
Cuisine: Indian
Keyword: ground turkey recipes, low carb turkey dish
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 182kcal
Author: Liz DellaCroce
A fast and healthy weeknight dinner, ground turkey is sautéed with vegetables and simmered in a fragrant Indian spiced tomato sauce.
Print Recipe

Ingredients

  • 1 medium onion diced
  • 1 pound ground turkey breast
  • 1 teaspoon salt
  • 2 cloves garlic minced
  • 1 red bell pepper seeded and diced
  • 1 large zucchini diced
  • 1 tablespoon ginger minced
  • 1 tablespoon lemon grass minced, optional
  • 1 tablespoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garam masala
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cayenne optional
  • 1/4 teaspoon ground allspice
  • 1 cup tomato sauce low sodium
  • 1/2 cup diced scallions

Instructions

  • Heat a deep skillet over medium high heat and spray with cooking spray. Sautee onions until tender, about 5-6 minutes, stirring frequently.
  • Add ground turkey and salt. Cook until turkey is half-way cooked through, about 5 minutes.
  • Stir in bell peppers, zucchini, ginger, lemon grass, cumin, smoked paprika, garam masala, cinnamon, cayenne and allspice. Saute until veggies are tender, about 8-9 minutes.
  • Add tomato sauce and bring mixture to a boil. Reduce heat to simmer and cook for additional 5 minutes or until everything is cooked through and tender.
  • Sprinkle with scallions right before serving.
  • Check for seasoning and adjust accordingly.

Notes

Don't worry if you're missing an ingredient or specific spice. Use this as a rough guide and adapt with what you have on hand.

Nutrition Information:

Calories: 182kcal | Carbohydrates: 14.9g | Protein: 30.5g | Fat: 1.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 1.4g | Trans Fat: 0g | Cholesterol: 70mg | Sodium: 968mg | Fiber: 3.3g | Sugar: 7.1g
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Recipe by The Lemon Bowl // Photography by Alejandro Photography 

Looking for more dinner ideas? Check out my Healthy Entrees board!
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Comments

  1. Virginia Harring

    April 8, 2019 at 6:44 pm


    Great recipe! I adapted the spices a little, and served it with brown rice. My one year old loved it, and I was happy to be able to feed him something healthy.

    Reply

  2. Sheilah

    May 18, 2016 at 8:28 am


    This was really delicious and would be great as is, but I added cubed roasted sweet potato tossed in a little olive oil and smoked paprika. So good!

    Reply

  3. Shannon Christopher

    August 24, 2015 at 2:58 pm


    I loved the idea of how healthy this recipe is. And, I wanted to try some Indian food on my son without getting too “exotic” because he’s a picky eater. I made this exactly as it is written (although note that I found one cup of tom sauce a little too dry so I added another 1/4 cup), except instead of scallions at the end I used chives. LOVE the flavors in this. I served it over rice and just made some steamed broccoli on the side for more veggies. This does indeed get better over a couple days since I’ve been eating leftovers now. My son calls it “Indian chili.” Thanks!

    Reply

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