Coconut Turkey Curry Recipe

Name: Coconut Turkey Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp olive oil; half a medium yellow onion - peeled, halved and sliced; 2 medium carrots - peeled and thinly sliced; 2 sticks celery - thinly sliced; 1 tsp finely grated fresh ginger; 1 tsp ground turmeric; 1/2 tsp ground cumin; 1/2 tsp ground coriander; 1/4 tsp ground cayenne pepper; 1 bay leaf - torn into half; 1 cup butternut squash or potatoes - cut into bite-sized cubes; 2 cups broth (turkey, chicken or vegetable broth); salt & black pepper to taste; 3/4 cup coconut milk; 2 cups of pulled, cooked turkey strips; a squeeze of lemon juice; fresh cilantro, to garnish

Servings: persons

2 tbsp olive oil
half a medium yellow onion - peeled, halved and sliced
2 medium carrots - peeled and thinly sliced
2 sticks celery - thinly sliced
1 tsp finely grated fresh ginger
1 tsp ground turmeric
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp ground cayenne pepper
1 bay leaf - torn into half
1 cup butternut squash or potatoes - cut into bite-sized cubes
2 cups broth (turkey, chicken or vegetable broth)
salt & black pepper to taste
3/4 cup coconut milk
2 cups of pulled, cooked turkey strips
a squeeze of lemon juice
fresh cilantro, to garnish

1
In a skillet or large pot, heat the olive oil over medium heat. Then add in onion, carrot, celery, and ginger and cook for about 5 minutes - stirring constantly - until the vegetables are softened.
2
Mix in the broth, spices, and bay leaf, then add in the squash and/or potatoes. Bring to a boil and then simmer over low heat for 10 minutes, or until the squash and potatoes are done.
3
Add in the coconut milk, pulled turkey strips, salt & pepper, and lemon juice. Taste and adjust seasoning if necessary. Heat the curry again to almost the boiling point, and then turn fire off and transfer to serving bowls. Garnish with cilantro.

407

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tbsp olive oil, half a medium yellow onion - peeled, halved and sliced, 2 medium carrots - peeled and thinly sliced, 2 sticks celery - thinly sliced, and more.

Yes, Coconut Turkey Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut Turkey Curry

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