Turkey and Butternut Squash Curry
- 5 Servings
- 10 mins Prep Time
- 30 mins Total Time
- 1 lb. Ground Turkey
- 3 teaspoons coconut oil
- 1 small yellow onion, chopped
- 1 red pepper, chopped
- 1/2 a butternut squash, chopped
- 2 cloves garlic, minced
- 1 tablespoon minced ginger
- 3 teaspoons curry powder
- 1/4-1/2 teaspoon cayenne pepper (optional)
- 1 15 oz. can diced tomatoes with their juices
- 1 cup coconut milk
- Salt and pepper
- Cilantro, for serving
- Prepared rice, for serving
- Greek yogurt, for serving
Step 1In a large skillet, heat a teaspoon of the oil over medium heat. Add the ground turkey and cook, stirring often, until no pink remains. Remove the turkey to a plate.
Step 2Heat the remaining oil in the skillet and add the onion, bell pepper, and squash. Sauté until the onions start to soften - 3-4 minutes. Stir in the garlic, ginger, and spices and sauté until fragrant, another minute or two.
Step 3Add the turkey back to the pan along with the tomatoes and coconut milk. Season with salt and pepper. Bring the mixture to a boil, then reduce the heat to a steady simmer, cover, and continue to cook, stirring occasionally, until the butternut squash is softened.
Step 4Serve the mixture with a swirl of Greek yogurt, a sprinkling of fresh chopped cilantro, and rice, if desired.
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