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Coconut Turkey Curry

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Coconut Turkey Curry

Course: Dinner, Lunch
Cuisine: American, Asian
Keyword: dairy-free, gluten-free, grain-free, one pan, turkey
Calorie: 300-400, Under 400, Under 450, Under 500
Protein: 21-30g, Over 20g
Fiber: 0-5g
Servings: 4 servings
Calories: 395kcal


  • 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)


  • 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!


  • 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.


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

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