Turkey Curry in a hurry
This curry turkey cooks up in a hurry! It’s bright and zippy with fresh carrots, mushrooms and bright green beans. The turkey cooks quickly in a light, coconut creamy sauce sparked with curry. Ready in less than 30 minutes. Serve it on a bed of barley and the meal is loaded with nutrients, protein and fiber. Leftovers, if there are any, taste great the next day.
Servings: 6 servings
- Large saute pan
- Small pot with lid
- 1 small onion
- 2 medium carrots
- 8 ounces mixed mushrooms
- 2 lbs ground turkey
- 1 tbsp ginger
- 1 1/2 tbsp curry spice (see back)
- 6 ounces coconut milk
- 12 oz green beans
- 1/2 lemon juice
- 1 tsp soy sauce
- Dice onion and carrots into ½ inch pieces. Slice the mushrooms about ½ inch thick. Remove ends from green beans and cut into 1"pieces.
- In a saute pan over medium-high heat, heat a drizzle of the oil. Add the onions, carrots, and mushrooms and saute for 3 to 5 minutes or until the mushrooms become tender. Push the vegetables to the side of the pan and add the turkey, breaking up, until no longer pink and cooked through, about 6 to 8 minutes. Stir in the ginger and curry spices. Cook, stirring another minute.
- Stir in the coconut milk, scraping any browned bits that stick to the bottom of the pan.
- Stir in green beans, partially cover the pan, and continue cooking about 3 minutes or until the green beans are just cooked through. Remove the lid and cook until sauce thickens, about 2 to 3 minutes more.
- Add lemon juice, soy sauce, and pepper to taste.
- Serve warm over barley (see back). Enjoy!