GINA HELVIE: TURKEY AND SWEET POTATO CURRY
Portions: Four
INGREDIENTS
1 lb. Ground Turkey (Dark Meat Preferred)
1 Large Sweet Potato, Large Dice
1 Large Yellow Onion, Julienned
1 Bunch Lacinato Kale (or Baby Bok Choy or Spinach)
16 oz. Unsalted Chicken Stock (packaged)
1 Can Coconut Milk (Full Fat)
3-6 tbsp. Curry Powder and/or Paste
4 tbsp. Coconut oil (or any Oil)
INSTRUCTIONS
1. De-rib kale, rip into medium-small pieces, rinse and strain.
2. Wash sweet potato, dice into large bite-sized pieces.
3. Peel & Julianne onion.
4. Using a butter knife in store packaging, portion ground meat into bite size pieces and season ground turkey with salt and pepper.
5. In a large, wide straight sided pot heat 2 tablespoons of oil. Add onions and a pinch of salt, slightly caramelize the onions. Add and heat remaining oil. Add curry powders and/or paste, slightly toast the spices with the onions. Allowing ingredients to heat back up between additions: Add Turkey and sweet potatoes and season with salt. Add coconut milk, bring to a simmer. Add enough chicken stock to cover ingredients, simmer until potatoes are soft approx. 20 min. Fold in washed kale, simmer until kale is tender.
6. Cool completely before covering.
This is, by no means, a “classic” curry. It is my winter obsession. It is very versatile. Enjoy this stew with rice, quinoa, eggs, extra veggies, pita bread or simply a spoon!
SUBSTITUTIONS
•Lentils or dry beans can be substituted for meat: add more stock
• Spinach or Baby Bok Choy will cook faster than kale
• Use a chili powder or chili spice blend and a can of beans for totally different stew
SUGGESTIONS
• Freeze two portions in single serving containers for later use.
• I love a mix of two curry powders; Spicely Curry Thai Seasoning and Red curry paste
• Add a spoonful of yogurt or sour cream (or cottage cheese in a pinch)