Skillet Turkey and Lentil Curry

Quick-cooking ground turkey and nutritious red lentils simmered in a mild, aromatic curry sauce with spinach, served alongside fluffy quinoa.

• Prep: 10 min
• Cook: 19 min
• Total: 29 min
• Servings: 2
• Cuisine: Indian
• Difficulty: Easy
• Cost: $4.67/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• High-Protein
• High-Fiber

Tags

• one-pot
• quick
• healthy
• savory
• comfort food

Ingredients

• 1 tablespoon olive oil
• 1/2 pound ground turkey
• 1/4 cup chopped yellow onion
• 1 clove garlic, minced
• 1 tablespoon mild curry powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon turmeric powder
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 cup vegetable broth (gluten-free)
• 1/2 cup dried red lentils, rinsed
• 2 cups fresh spinach
• Salt and black pepper to taste
• Salt and black pepper to taste
• 1 cup cooked quinoa

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add ground turkey and chopped yellow onion. Cook, breaking up the turkey, until browned and cooked through, about 5-7 minutes. Drain any excess fat.
2. Stir in minced garlic, mild curry powder, ground cumin, and turmeric powder. Cook for 1 minute until fragrant.
3. Add diced tomatoes (undrained), gluten-free vegetable broth, and rinsed red lentils to the skillet. Bring to a simmer, then reduce heat to low, cover, and cook for 10-12 minutes, or until lentils are tender.
4. Stir in fresh spinach and cook until wilted, about 1-2 minutes. Season with salt and black pepper to taste.
5. Serve the skillet turkey and lentil curry hot over cooked quinoa.

Notes

Red lentils cook very quickly, making this a great weeknight option. If you prefer a thicker sauce, cook uncovered for a few extra minutes until desired consistency is reached.

Nutrition (per serving)

• Calories: 485
• Protein: 36.5 g
• Carbohydrates: 54 g
• Fat: 15 g
• Fiber: 15.5 g
• Sodium: 850 mg
• Saturated Fat: 2.5 g
• Sugar: 6.5 g
• Cholesterol: 70 mg