Ground Turkey Coconut Curry with Spinach

A fragrant and hearty ground turkey curry simmered in coconut milk with a vibrant blend of Indian spices and fresh spinach, served over cauliflower rice.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 4
• Cuisine: Indian
• Difficulty: Easy
• Cost: $4.58/serving

Dietary

• Low-Sodium
• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein
• High-Fiber

Tags

• comfort food
• healthy
• quick
• savory
• stir-fry

Ingredients

• 1 tablespoon coconut oil
• 1 pound ground turkey (93% lean)
• 1 yellow onion (chopped)
• 2 clove garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 0.5 teaspoon ground coriander
• 0.25 teaspoon black pepper
• 1 can full-fat coconut milk (13.5-ounce, unsweetened)
• 1 cup low-sodium chicken broth
• 5 ounce fresh spinach
• 2 package cauliflower rice (10-ounce, frozen)

Instructions

1. Heat coconut oil in a large skillet or Dutch oven over medium-high heat. Add ground turkey and cook, breaking it apart with a spoon, until browned, about 5-7 minutes. Drain any excess fat.
2. Add chopped yellow onion to the skillet and cook until softened, about 3 minutes.
3. Stir in minced garlic, grated fresh ginger, curry powder, ground turmeric, ground coriander, and black pepper. Cook for 1 minute until fragrant.
4. Pour in the full-fat coconut milk and low-sodium chicken broth. Bring to a simmer, then reduce heat to medium-low and let it gently simmer for 5 minutes.
5. While the curry simmers, cook the frozen cauliflower rice according to package directions, typically in the microwave or a separate pan for 3-5 minutes.
6. Stir in the fresh spinach until it wilts into the curry. Taste and adjust seasonings if needed, aiming for rich spice flavor.
7. Serve the ground turkey coconut curry hot over the prepared cauliflower rice.

Notes

For an extra kick, add a pinch of red pepper flakes with the spices. Store leftovers in an airtight container for up to 3 days.

Nutrition (per serving)

• Calories: 440
• Protein: 37.2 g
• Carbohydrates: 20.1 g
• Fat: 25.8 g
• Fiber: 8.7 g
• Sodium: 140 mg
• Saturated Fat: 17.5 g
• Sugar: 5.9 g
• Cholesterol: 100 mg