Coconut Curry Turkey with Sweet Potato and Spinach

Ingredients

• 400 g ground turkey
• 350 g sweet potato
• 120 g baby spinach
• 150 g red bell pepper
• 1 tbsp curry powder
• 200 ml light coconut milk
• 1.5 tbsp avocado oil
• 100 g onion
• 4 cloves garlic
• 1 tbsp fresh ginger
• 0.5 tsp fine sea salt

Instructions

1. Heat the avocado oil in a deep skillet over medium-high heat. Add the ground turkey in a flat layer and leave it 3 minutes to brown before breaking it up, then cook 3 minutes more until the meat is opaque and the released liquid has cooked away.
2. Add the finely diced onion and cook 4 minutes until translucent and sweet-smelling, then stir in the grated garlic and fresh ginger for 45 seconds.
3. Add the curry powder and fry it in the fat for 90 seconds, stirring constantly. It should smell toasted and nutty rather than dusty — this bloom is what stops the finished bowl tasting raw and powdery.
4. Peel and cube the sweet potato into 2 cm pieces, add them with the light coconut milk and 150 ml water, and bring to a bare simmer. Cover and cook 8 minutes.
5. Slice the red bell pepper, stir it in with the fine sea salt, and simmer uncovered 4 minutes more until the sweet potato crushes easily against the side of the pan and the sauce has thickened enough to coat a spoon.
6. Fold in the baby spinach off the heat and let the residual warmth wilt it, about a minute. Taste for salt and serve in deep bowls with the sauce spooned over.

Nutrition (per serving)

Calories

701

Protein

45.4 g

Fat

35.8 g

Carbs

53.7 g