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Angie’s Recipe of the Day: Paleo Turkey Curry

November 05, 2013

Angie’s Recipe of the Day:  Paleo Turkey Curry

Ingredients

 1 tablespoon coconut oil

1 large onion, diced (about 1 cup)

1 large red bell pepper, diced (about 1 cup)

1 large bay leaf

salt and pepper, to taste

4 cloves garlic, minced

3 tablespoons curry powder (I like Maharaha Curry from Penzeys)

1 teaspoon dried thyme

1 tablespoon tomato paste

1 pound leftover cooked turkey (or chicken), diced (about 3 1/2 cups)

1/3 cup raisins

1 can (14.5 oz) crushed or diced tomatoes

1/2 cup unsweetened apple sauce

1/2 cup coconut milk

cooked spaghetti squash

optional garnishes: sliced almonds, minced cilantro

 

Directions:

1. Heat a large skillet over medium-high heat; add coconut oil and allow it to melt. Add onions, pepper, and bay leaf. Toss to coat veggies with oil and sauté until tender and beginning to brown, about 5-7 minutes. Season with salt and pepper. Add the garlic and stir until fragrant, about 30 seconds.

2. Add the curry powder, thyme, and tomato paste. Stir vigorously to blend the fat in the pan with the curry and tomato paste. Fry about 3 minutes, then add the turkey, raisins, tomatoes, and apple sauce. Stir to combine, then bring to a boil. Reduce heat to simmer and cook, covered, 20-30 minutes until sauce is thickening and flavors meld.

3. Add the coconut milk; stir to combine and heat through. Serve on top of spaghetti squash and sprinkle with garnishes.

 

 

Calories 160   % Daily Values*

Total Fat 8.6g 13%

Saturated Fat 1.752g 9%

Polyunsaturated Fat 2.433g

Monounsaturated Fat 3.665g

Cholesterol 45mg 15%

Sodium 624mg 26%

Potassium 321mg

Total Carbohydrate 6.11g 2%

Dietary Fiber 1.2g 5%

Sugars 2.67g

Protein 14.8g

Vitamin A 0%

Vitamin C 11%

Calcium 2%

Iron 7%

 

Prep 10 min | Cook 30 min | Serves 2-4

 

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