Ingredients
For the curry spice mix:
- 1 teaspoon turmeric powder
- 2 teaspoons garam masala spice
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon sea salt
For the curry:
- 500-600 g turkey breast (sustainably raised/organic), cut into bite-size pieces
- 3 tablespoons coconut oil
- 2 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 1/2 tablespoons fresh ginger, peeled and grated
- 1 1/2 tablespoons tomato paste
- 4 vine-ripened tomatoes, diced (500 g)
- 1/2 cup chicken broth (125 ml)
- 1 x 400 ml can organic coconut milk
- Freshly ground pepper, to taste
- 100 g baby spinach
- Fresh cilantro leaves, to garnish
For serving:
- Whole grain basmati or short-grain brown rice
Instructions
- In a small bowl, stir together the turmeric, garam masala, cumin, coriander, red pepper flakes and salt. Set aside.
- In a large deep non-stick skillet (or wok), heat the coconut oil over medium to medium high heat. Add the onions and cook, stirring, until softened and golden brown (about 5-7 minutes). Then add the garlic and ginger; cook, stirring for one minute.
- Add the tomato paste and spice mix and cook, stirring, for 30 seconds more. Then add the diced tomatoes and cook, stirring, for one minute.
- Now add the turkey and stir well to coat with the spices. Let cook, uncovered, stirring occasionally, for about 5 minutes. Add the broth to the pan, cover with a lid, reduce heat to medium low, and let cook 10-15 minutes, until turkey is cooked through and tender.
- Remove the lid and stir in the coconut milk. Cook, stirring occasionally, about 5 minutes more. Taste and season with a little pepper and more salt, if desired. Add the spinach and stir until wilted, about 1 minute.
- Serve into bowls with rice and garnish with cilantro. Enjoy!
Nutrition
Notes
- Make it vegan: skip the turkey breast and add cauliflower florets, a can of organic chickpeas and peas instead of spinach. Potatoes, cauliflower and peas is also a great combo!
- Whole grain basmati rice cooks in about the same time as this dish so you can start preparing it as you start cooking. Short grain brown rice takes a little longer, so if using start cooking it as you before you start the prep work for this Garam Masala Curry recipe.