If you like curry, you will LOVE this dish. Even if you don’t normally like curry, give this recipe a try. It’s a much milder version than what you get in an authentic Indian kitchen.
What you will need:
- 1 cup baby spinach
- 1/2 cup chopped summer squash
- 1/2 cup frozen peppers (or fresh, even better)
- 3 ounces of ground turkey
- 1-2 tbsp of red curry powder
- 1/4 cup of almond milk
Note: Broccoli and egg plant would also be great additions to this. Last time I made it and took pics (included here) I didn’t include them but I’m going to give it a try next time and see how it goes.
What to do:
Next, saute the spinach, summer squash, and bell peppers in the pan with the turkey. Once the turkey and veggies are fully cooked (after about 5 minutes) sprinkle 1-2 tbsps of red curry powder over the contents of the pan.
Almost immediately after adding the seasoning, pour 1/4 cup of almond milk into the pan. Allow the milk to saturate all aspects of the pan, and mix with your fork. Make sure the curry and milk mix together. For a less “milky” curry add less almond milk to the pan.
Let the contents heat for another few minutes before serving.