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: $4.27/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• High-Protein
• High-Fiber
• Low-Saturated-Fat

Tags

• one-pot
• quick
• healthy
• comfort food

Ingredients

• 1 tablespoon olive oil
• 0.5 pound ground turkey
• 0.25 cup yellow onion (chopped)
• 1 clove garlic (minced)
• 1 tablespoon mild curry powder
• 0.5 teaspoon ground cumin
• 0.25 teaspoon turmeric powder
• 14.5 ounce diced tomatoes (undrained)
• 1 cup vegetable broth (gluten-free)
• 0.5 cup red lentils (rinsed)
• 2 cup fresh spinach
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 cup quinoa (cooked)

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: 629
• Protein: 37.7 g
• Carbohydrates: 69.4 g
• Fat: 21 g
• Fiber: 12.2 g
• Sodium: 1404 mg
• Saturated Fat: 4.1 g
• Sugar: 10.9 g
• Cholesterol: 91 mg