About
This curry-inspired recipe is filled with tender eggplant, zucchini, and golden brown ground turkey. All the ingredients are flavored with a mix of spices, like curry and tarragon, and soaking in a bath of thick coconut milk. It’s that golden yellow sauce that holds all the warm, comforting flavors!
Ingredients
- 1 pound ground turkey
- 3 tablespoon ghee
- 3 ounce eggplant, raw
- 5 ounce zucchini
- ½ cup chicken broth
- ¼ teaspoon salt
- 1 ½ teaspoon curry powder
- ¼ teaspoon garlic
- ½ teaspoon paprika
- 1 gram vegetables fresh herbs tarragon by freshdirect
- 4 tablespoon coconut milk
Instructions
- In a non-stick pan, cook the ground turkey over high heat (no oil necessary). Cook until the turkey is golden brown and crumbly. Transfer the cooked turkey to a bowl, leaving the pan on the stove.
- WIth the heat on low, melt the ghee in the pan and let it deglaze the pan. Toss in chopped eggplant and zucchini, coating it in the ghee. Stir in the chicken broth, place a lid on the pan, and cook on a low heat for about 5 minutes – until the veggies are vibrant and tender.
- Add the remaining spices and coconut milk to the pan. Stir the ingredients and place the lid on the pan again. Cook for an additional 10 minutes on low heat.
- Stir the ground turkey back into the skillet. Get the turkey coated in the spiced coconut broth and heat the pan through until everything is hot.
- Enjoy hot with extra tarragon or a dollop of greek yogurt!
Nutrition Facts
- Servings: 4
- Calories: 428.8kcal/1793.9kJ (per serving)
- Fat: 33.1g (per serving)
- Carbs: 4.0g (per serving)
- Protein: 30.2g (per serving)
