This is a loosely termed curry borrowing from both Asian and Indian dishes. From the Asian I took coconut milk and ginger and from the Indian I used various spices – garam masala, cumin, curry powder and turmeric – and I stir in a touch of mango chutney and a pinch of white pepper (enough so that you can taste it) just before serving. The addition of spinach and lentils and using ground turkey as the meat makes for a light and healthy curry.
1 tbsp. olive oil seasoned with salt and freshly ground black pepper
1 medium onion – chopped
2 large cloves of garlic – grated
1 tsp. each of cumin, curry powder and garam masala
Pinch of turmeric
2 inch piece of ginger – peeled and grated (makes 1 tbsp.
1 pound of ground turkey
1 can (15 oz.) lite coconut milk
1 can (15oz.) lentils – rinsed
1/2 cup turkey/chicken broth
10 oz. baby spinach
1 – 2 tbsp. mango chutney
Good pinch of white pepper
Chopped cilantro (to sprinkle over top of curry before serving)
Put 1 tbsp. of seasoned olive oil in a Dutch oven. When it is sizzling add onion. Let it soften and brown a little then add garlic and spices and stir. When you can smell the spices, add the ginger.
Cook for a couple of minutes then add the turkey and brown.
Pour in coconut milk, turkey/chicken broth and lentils. Bring to boil and simmer for 15 minutes.
Add spinach and let wilt, stirring a little.
Stir in a mango chutney and white pepper.
Sprinkle with chopped cilantro
The information contained in this blog is for information purposes only, and may not apply to your situation. The Author, Publisher, Distributor and Provider provide no warranty about the content or accuracy of content enclosed. Information provided is subjective.
Neither the Publisher nor Author shall be liable for any loss of profit or any other commercial damages resulting from use of this blog. All links are for information purposes only and are not warranted for content, accuracy, or any other implied or explicit purpose