Have you noticed how many recipes I give you in bowls?
Going through photographs for this post it hit me how many meals I make and then eat out of a bowl!
So you reap the rewards (whether you want to or not 😀).
While this Turkey Curry with Vegetables is delicious and deserves the spotlight, I have to tell you the added benefit that happened behind the scenes while cooking.
Meal prep!
It was one of those rare nights I had 45 minutes instead of just 20 to get dinner on the table. The kids were playing relatively independently and I wasn’t feeling rushed.
I took advantage of the time to get some things cooked for the week and use up some items that were close to expiring!
At the end of the 45 minutes I had:
- The Turkey Curry you see above
- Extra roasted green beans and sweet potatoes
- Extra steamed rice
- Agedashi tofu (the tofu needed to be used and our kids love it – also adds great protein for quick lunches during the week)
- Kale salad (again, extra that needed to be used and it keeps great for the week!)
Woohoo!
I share that story in order to encourage you to use dinner time to prepare a few extra things to make healthy eating more accessible for you and your family!
This recipe is extremely forgiving and flexible depending on your tastes and what you have available. You can add any veggies you like! Red peppers would be delicious.
You can easily substitute chicken thighs or ground chicken as well.
The cheating aspect to this recipe is the green curry simmer sauce. I get mine at Trader Joe’s and love it, but you can find a version of this at most grocery stores. If you don’t have the simmering sauce, replace with 2 tablespoons of curry powder, 1/4 cup full fat coconut milk and 1/3 cup chicken broth.
Traditionally this is served over steamed rice, but you can substitute cauliflower rice or even steamed greens!
Remember, a homemade dinner is within reach! You’ve got this.
Turkey Curry with Vegetables
Ingredients
- 1/2-1 pound ground turkey or chicken
- 3/4 cup green curry simmering sauce
- 3 cups roasted sweet potatoes and green beans or three cups total of your preferred roasted veggies
- 2 cups steamed brown rice 1/4-1/3 cup rice per serving
- salt to taste
- coconut aminos to taste
Instructions
- Preheat oven to 400 degrees.
- Prepare veggies by washing, cutting and tossing in olive oil and salt. Cook sweet potatoes for 30 minutes and green beans for 20 minutes (or desired crispness).
- Bring a saute pan to medium high heat with a tablespoon of olive oil.
- Brown ground turkey in pan until cooked through (breaking up as it cooks).
- Pour simmering sauce over the turkey, mix thoroughly, bring heat to low and cover.
- Cook 15 minutes .
- Cook rice according to package directions.
- Serve with a splash of coconut aminos if desired!
