Golden Turmeric Turkey and Lentil Curry

Golden Turmeric Turkey and Lentil Curry

A vibrant and comforting curry featuring lean ground turkey and hearty brown lentils, simmered in a rich coconut milk and tomato base, brightened with turmeric and aromatic spices, served alongside fluffy basmati rice.

Dietary

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Ingredients

Instructions

  1. First, prepare the basmati rice: Combine 3/4 cup uncooked basmati rice, 1 1/2 cups water, and 1/4 teaspoon salt in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes, or until all water is absorbed. Remove from heat and let sit, covered, for 5 minutes, then fluff with a fork.
  2. While the rice cooks, begin the curry: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1/2 pound ground turkey and cook, breaking it apart with a spoon, until browned, about 5-7 minutes.
  3. Add 0.5 yellow onion and cook until softened, about 3-4 minutes. Stir in 2 cloves garlic and 1 tablespoon fresh ginger, cooking for another minute until fragrant.
  4. Stir in 1 tablespoon gluten-free curry powder, 1/2 teaspoon ground turmeric, 1/2 teaspoon ground cumin, and 1/4 teaspoon red pepper flakes (if using). Cook for 1 minute, stirring constantly, until aromatic.
  5. Stir in 1/4 cup tomato paste and cook for 1 minute.
  6. Pour in 13 1/2 fluid ounces light coconut milk and 1/4 cup gluten-free chicken broth. Bring the mixture to a simmer, then add 3/4 cup cooked brown lentils. Reduce heat to medium-low, cover, and simmer for 5-7 minutes to allow flavors to meld.
  7. Stir in 1 cup fresh spinach until wilted, about 1-2 minutes. Season the curry with 3/4 teaspoon salt and 1/4 teaspoon black pepper to taste.
  8. Serve the Golden Turmeric Turkey and Lentil Curry hot over the prepared basmati rice.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheat well. For added freshness, garnish with a sprinkle of fresh cilantro if desired.

Nutrition (per serving)