Coconut Turkey Curry
Servings: 4 servings
Calories: 395kcal
Ingredients
- 2 tsps Avocado Oil
- 1/2 Yellow Onion (chopped)
- 1 tsp Ginger (minced)
- 1 lb Extra Lean Ground Turkey
- 1/2 tsp Tumeric (ground)
- 1/2 tsp Sea Salt
- 1 tbsp Coconut Aminos
- 1 3/4 cups Canned Coconut Milk (full fat)
- 4 cups Baby Spinach
- 1/2 Lime (juiced)
Instructions
- Heat the oil in a large skillet over medium heat. Once hot, add the onion and cook until softened, about five minutes. Add the ginger and cook for one minute, stirring often.
- Add the turkey, turmeric, and salt. Cook, stirring often until the turkey is cooked through, about nine to ten minutes. Add the coconut aminos and coconut milk. Bring to a boil, then reduce the heat and simmer for five to eight minutes.
- Turn off the heat and add the spinach. Stir until just wilted. Add the lime juice. Divide evenly between bowls and enjoy!
Notes
Leftovers
Refrigerate in an airtight container for up to two days.Serving Size
One serving is about 3/4 cup.Make it Vegan
Use cubed tofu instead of turkey.More Flavor
Add garlic, fish sauce, and/or chopped chili pepper for heat.Serve it With
Serve with rice, cauliflower rice, noodles, or flatbread.
Nutrition
Calories: 395kcal | Carbohydrates: 7g | Protein: 24g | Fat: 30g | Cholesterol: 84mg | Sodium: 492mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2899IU | Vitamin C: 10mg | Calcium: 64mg | Iron: 3mg
