Ground Turkey Curry

By Paul Adair, on October 25th, 2013

Ground Turkey Curry

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I love a good curry, the smell, the tastes are really perfect for a cold fall day. This curry is admittedly an approximation because I am always tweaking the spice blends based on my whims of the day! This is great over cauliflower rice (add some lime and cilantro just before serving). I also love it cold the next day for breakfast (I know not everyone can do that). By the way, if you haven’t discovered Penzeys Spices, I encourage you to find a store or check out their website www.penzeys.com. Any spice you might want, you will find here and the freshness is unbeatable. If you are close to a store, really check them out because all their spices are on display for you to smell and enjoy. Anyway, here’s a great basic curry for you all on what is a cold fall day for us!

Ingredients

2 Tbs Ghee

1 ½ pounds ground turkey

1 large purple onion, diced

4 large garlic cloves, minced

2 tsp cinnamon

½ tsp fresh ground cloves (about 8 cloves)

1 bay leaf

½ tsp crushed dried red pepper flakes

1 ½ – 2 Tbs curry powder (Penzeys Hot)

1 Tbs Garam Masala (Penzeys)

1 can coconut milk

1 28 oz can diced tomatoes (or 3-4 fresh)

Juice of ½ lemon

1-2 Tbs finely minced or grated fresh ginger

½ tsp salt

½ tsp pepper

4 carrots chopped

1 yellow zucchini chopped

12 oz fresh green beans chopped

¼ cup chopped fresh cilantro

Directions

Melt ghee in large skillet or pot. Add turkey, onions and garlic and break up while browning. Just before meat is fully cooked add cinnamon, clove, red pepper flakes, curry and masala and continue to brown. When things start to stick a little, add the tomatoes and coconut milk scraping up the brown bits. Add rest of ingredients except cilantro, bring to a boil, reduce to a simmer and cover. Cook for 20-25 minutes,remove cover and increase heat to help evaporate a little of the sauce. Stir in cilantro and serve on lettuce boats or over rice (we mixed in some leftover lime and cilantro cauliflower rice).

Updated 10-25-2013

Ground Turkey Curry