Turkey and Butternut Squash Curry
- 5 Servings
- 10 mins Prep Time
- 30 mins Total Time
Ingredients
- 1 lb. Ground Turkey
- 3 teaspoons coconut oil
- 1 small yellow onion, chopped
- 1 red pepper, chopped
- 1/2 a butternut squash, chopped
- 2 cloves garlic, minced
- 1 tablespoon minced ginger
- 3 teaspoons curry powder
- 1/4-1/2 teaspoon cayenne pepper (optional)
- 1 15 oz. can diced tomatoes with their juices
- 1 cup coconut milk
- Salt and pepper
- Cilantro, for serving
- Prepared rice, for serving
- Greek yogurt, for serving
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Step 1
In a large skillet, heat a teaspoon of the oil over medium heat. Add the ground turkey and cook, stirring often, until no pink remains. Remove the turkey to a plate. -
Step 2
Heat the remaining oil in the skillet and add the onion, bell pepper, and squash. Sauté until the onions start to soften - 3-4 minutes. Stir in the garlic, ginger, and spices and sauté until fragrant, another minute or two. -
Step 3
Add the turkey back to the pan along with the tomatoes and coconut milk. Season with salt and pepper. Bring the mixture to a boil, then reduce the heat to a steady simmer, cover, and continue to cook, stirring occasionally, until the butternut squash is softened. -
Step 4
Serve the mixture with a swirl of Greek yogurt, a sprinkling of fresh chopped cilantro, and rice, if desired. -
Step 5
Recipe and images courtesy of 'Neighborfood'
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