I was originally going to make this vegetarian but the husband gave me a side eye when I mentioned “no meat”. So, if you are vegetarian, simply omit the ground turkey.
INGREDIENTS:
- 2 Tbsp Coconut Oil (or Olive Oil)
- 1 large Shallot – chopped
- 1 Lbs Ground Turkey
- 2 – 2 ½ cups Diced Butternut Squash (about 1.5 pounds / 1 large butternut squash)
- 1 Tbsp Freshly grated Ginger
- 3 Tbsp Red Curry Paste
- ½ Tbsp Yellow Curry Powder
- 1 (15 ounce) can Coconut Milk
- ¾ cup Vegetable Broth
- 2 tsp Coconut Sugar
- 3-4 cups fresh baby spinach
- Optional – basmati rice, crushed peanuts, cilantro, lime wedges for serving
DIRECTIONS:
- Heat the oil in a large, deep skillet over medium high heat. Add the shallots and saute them for 1-2 minutes just until they just begin to soften. Push to the sides to create a ring.
- Add Ground turkey and break into bite size pieces. Cook until browned and almost cooked through.
- Add the butternut squash and grated ginger, stir to coat with the oil.
- Add the red curry paste, yellow curry powder and stir until evenly coated. Cook the curry paste mixture for 2-3 minutes or until it’s fragrant.
- Add the broth, coconut milk and sugar. Bring the sauce to a simmer and cover with a lid. Lower the heat and allow the squash to cook all the way through, about 12-18 minutes. You’ll know it’s done when you can easily pierce the butternut squash with the tip of a knife.
- Stir in the baby spinach and allow it to wilt, about 3 minutes.
- Serve with basmati rice and top with crushed nuts, cilantro, and lime wedges.