- How To Cook
- 1 lb. Shady Brook Farms® 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
In 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.
Heat 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.
Add 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.
Serve the mixture with a swirl of Greek yogurt, a sprinkling of fresh chopped cilantro, and rice, if desired.
Recipe and images courtesy of ‘Neighborfood‘
|Amount Per Serving|
|Calories from fat||178|
|% Daily Value*|
|Total fat 20 g|
|Saturated fat 13 g|
|Cholesterol 3 mg|
|Sodium 625 mg|
|Total Carbohydrates 13 g|
|Dietary Fiber 3 g|
|Sugars 4 g|
|Protein 20 g|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. This is a representation of the nutrition label. The actual nutrition label on the product may vary slightly.|