Coconut Curry Turkey with Jasmine Rice

Fragrant ground turkey simmered in rich coconut milk with ground cumin, turmeric, ginger, and diced carrots, paired with fluffy jasmine rice.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 4
• Cuisine: Indian
• Difficulty: Easy
• Cost: $2.76/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• Low-FODMAP
• Low-Sugar

Tags

• one-pot
• comfort food
• rich

Ingredients

• 1 pound ground turkey
• 1 tablespoon coconut oil
• 1 tablespoon fresh ginger (grated)
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon salt
• 2 carrots (finely diced)
• 1 can canned coconut milk (13.5 oz can)
• 4 cup baby spinach
• 1.5 cup jasmine rice

Instructions

1. Combine jasmine rice with 3 cups of water in a pot. Bring to a boil, cover, reduce heat, and simmer for 15 minutes until water is absorbed and grains are tender.
2. Melt coconut oil in a large skillet over medium-high heat. Add ground turkey and finely diced carrots, breaking meat apart for 6 minutes until turkey is browned and reads 165°F.
3. Add grated fresh ginger, ground cumin, ground turmeric, ground coriander, and salt. Stir constantly for 1 minute until spices are fragrant.
4. Pour in canned coconut milk and bring to a simmer. Cook uncovered for 6 to 8 minutes until sauce thickens slightly, then fold in baby spinach until wilted, about 1 minute. Serve warm over jasmine rice.

Notes

Coconut milk adds luxurious creaminess without dairy or FODMAP irritants.

Nutrition (per serving)

• Calories: 688
• Protein: 28.9 g
• Carbohydrates: 66.5 g
• Fat: 34.9 g
• Fiber: 2.3 g
• Sodium: 752 mg
• Saturated Fat: 22.2 g
• Sugar: 3.3 g
• Cholesterol: 90 mg