Heat a large pan over medium-high heat. Add the ground turkey and cook until it’s browned all over, breaking it up with a spoon as you go. Once it’s cooked through, take it out and set it aside.

Lightly spray the same pan with a bit of oil. Add the diced onion and cook for a few minutes until it’s golden and soft—this adds great depth to the dish.

Next, stir in the crushed garlic and fresh grated ginger. Let them cook for about a minute until they smell amazing.

Now add the curry powder, tomato paste, and just a splash of chicken stock. Stir it all together to make a thick paste—this helps coat everything nicely without burning.

Add the cooked turkey back into the pan, along with the cubed potatoes. Toss everything so the meat and potatoes are well coated in the curry mixture.

Pour in the rest of the chicken stock. Bring it all to a boil, then lower the heat to medium, cover the pan, and let it simmer for 15 minutes. The potatoes should be tender but not falling apart.

Once that’s done, stir in the coconut milk, zucchini, and peas. Let it simmer uncovered until the sauce is creamy and the zucchini is cooked the way you like it. If you want it softer, let it cook a little longer.

Season with salt and pepper to taste. If you like fresh herbs, stir in some chopped cilantro at the end.

Serve it hot with rice or on its own—either way, it's super comforting and easy to pull together.