Coconut Turkey Curry In a Hurry
A quick and easy ground turkey curry made with coconut milk and lots of vibrant fresh vegetables. It's a great weeknight meal, and is gluten-free and dairy-free!
Yield: 5 servings
Ingredients
- 2 tablespoons olive oil
- 2 shallots, thinly sliced
- 4 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 1 1/2 tablespoons mild curry powder, divided
- 2 teaspoons coarse kosher salt, divided
- 1 bell pepper, seeds removed and thinly sliced
- 1 pound ground turkey
- 1 (14.5 ounce) can full-fat coconut milk
- 1 tablespoon tamari
- 1 tablespoon cornstarch, arrowroot starch, or tapioca starch
- 1 cup chopped zucchini
- 2 cups baby spinach
- juice of one lime
- red pepper flakes and cilantro for garnish
- cooked white jasmine rice
Instructions
- Preheat large saucepan over medium high heat. When hot, add shallots, and sauté for 4-5 minutes, until translucent. Add garlic, ginger, 1/2 tablespoon curry powder and 1 teaspoon salt. Stir and combine. Then add bell pepper and continue to cook for 3 minutes.
- Push vegetables to one side of pan. Add turkey, and break up using a wooden spoon or firm spatula. Once cooked through and no pink remains, add remaining 1 tablespoon curry powder and 1 teaspoon kosher salt. Stir thoroughly.
- Then add coconut milk and tamari. Take out a few tablespoons of the cooking liquid, and whisk it with the arrowroot or tapioca starch. Add this mixture back to pan, and stir. This acts to thicken the liquid.
- Add in zucchini, and spinach. Cover and simmer for 10 minutes. Remove from heat and stir in lime juice.
- Serve over warm rice and garnish with red pepper flakes and cilantro.