Vegetable Turkey Curry
Meal prep perfection. Packed with veggies & super satisfying, this Vegetable Turkey Curry hits the spot for a quick weeknight meal.
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Prep Time
10
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Cooking Time
30
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Serves
6
Ingredients
- 1 lb Diestel Ground Turkey
- 2 tbsp vegetable oil
- 2 cups onion (chopped)
- 4 cloves garlic (minced)
- 1 tbsp ginger (minced)
- 8 oz mushrooms (sliced)
- 1 red bell pepper (sliced)
- 2 sweet potatoes (cubed)
- 1 cup cauliflower (cut into florets)
- 5 oz fresh spinach
- 1/2 cup red curry paste
- 2 tbsp fish sauce
- 2 cans coconut milk
- 2 tbsp cornstarch
- 1/4 cup water
- 1/2 cup cilantro
Directions
- Heat 1 tbsp oil in a large pan over medium heat. Brown the ground turkey in the pan until fully cooked. Remove turkey from pan and set aside.
- In the same pan, add additional oil and saute the onions until translucent. Then stir in the garlic and ginger until well combined.
- Add the mushrooms and cook for 5 minutes or until mushrooms are softened.
- Add the ground turkey back to the pan along with red bell pepper, sweet potatoes and cauliflower.
- Mix in the curry paste and fish sauce until everything is well coated.
- Pour the coconut milk in and bring to a boil. Reduce heat to low and simmer for 15 minutes.
- Stir in the spinach until it begins to wilt.
- In a separate bowl, mix together the cornstarch and water until dissolved. Add the mixture into the pot and stir until well combined.
- Taste and season with more curry, salt, or fish sauce to get your ideal taste.
- Serve with white rice and garnish with cilantro. Enjoy!
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