Cal Smart Spicy Coconut Turkey Curry
with Spinach and Peppers
This Caribbean-style curry brings the heat! Turkey is flavoured with garlic, ginger, Indian spices and spicy curry paste, then cooled off with creamy coconut milk. Lime-spiked jasmine rice, peppers and spinach complete this soul-warming dinner!
Calorie Smart is based on a per serving calculation of the recipe's kilocalorie amount.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Turkey
2 tbsp
Spicy Curry Paste
165 mL
Coconut Milk
1 tbsp
Indian Spice Blend
½ cup
Jasmine Rice
1 tbsp
Ginger-Garlic Puree
56 g
Baby Spinach
160 g
Sweet Bell Pepper
7 g
Cilantro
Not included in your delivery
½ tbsp
Oil*
¼ tsp
Sugar*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Add 2/3 cup water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Meanwhile, using a strainer, rinse 1/2 cup rice (dbl for 4 ppl) until water runs clear. Add rice to the boiling water, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)Remove the pot from heat. Set aside, still covered.
Meanwhile, core, then cut pepper into 1/2-inch pieces. Roughly chop spinach.Roughly chop cilantro.
Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then turkey, half the Ginger-Garlic Puree (use all for 4 ppl) and Indian Spice Mix. Cook, breaking up turkey into smaller pieces, until no pink remains, 2-3 min. (NOTE: Turkey will finish cooking in step 4.)Season with salt and pepper.
Add peppers to the pan with turkey. Cook, stirring often, until turkey is cooked through and peppers are tender-crisp, 3-4 min.**Add coconut milk, 1/4 cup water, 1/4 tsp sugar (dbl both for 4 ppl) and curry paste. Cook, stirring occasionally, until sauce thickens slightly, 3-4 min. Season with salt and pepper, if desired.
Add spinach to curry. Cook, stirring often, until wilted, 1-2 min. Remove from heat, then season with salt and pepper.
Fluff rice with a fork, then stir in half the cilantro.Divide rice between bowls. Top with curry. Sprinkle remaining cilantro over top.
