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Lentils.org

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Turkey & Lentil Curry

Prep Time: 20 Minutes

Total Time: 1 Hour 5 Minutes

Servings: 10

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

  • 2 Tbsp (30 mL) canola oil
  • 2 lb (1 kg) ground turkey
  • 2 cups (500 mL) yellow onion, small diced
  • 2 Tbsp (30 mL) garlic, minced
  • 2 Tbsp (30 mL) ginger, minced
  • 2 Tbsp (30 mL) curry powder
  • 2 tsp (10 mL) cumin
  • 1 tsp (5 mL) turmeric
  • ½ tsp (2 mL) crushed red pepper flakes
  • 4 cups (1 L) crushed tomatoes
  • 2 cups (500 mL) chicken stock
  • 4 cups (1 L) cooked whole red (brown) lentils
  • 1 ½ cups (375 mL) coconut milk
  • 2 cups (500 mL) baby spinach
  • 1 ½ tsp (7 mL) salt
  • ¼ cup (60 mL) lime juice
  • ½ cup (125 mL) fresh cilantro, chopped
  • 10 lime wedges

Directions

  1. Heat oil in a large saucepan over medium-high heat. Add turkey and cook for 6–8 minutes, breaking into small pieces as it cooks, until browned and cooked through.
  2. Add onion and sauté for 4–5 minutes until softened. Add garlic, ginger, curry powder, cumin, turmeric, and red pepper flakes. Cook for 1–2 minutes until fragrant.
  3. Add tomatoes and stock. Bring to a simmer and cook for 5 minutes. Add lentils and coconut milk. Simmer for 10–12 minutes, stirring occasionally.
  4. Add baby spinach and cook for 2–3 minutes until wilted. Stir in salt and lime juice. Adjust seasoning as needed. Hold hot for service.
  5. Finish each serving with fresh cilantro and a lime wedge.
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