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!