Cal Smart Spicy Coconut Turkey Curry with Spinach and Peppers

Step 1

Before starting, wash and dry all produce. Add 2/3 cup water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Meanwhile, using a strainer, rinse 1/2 cup rice (dbl for 4 ppl) until water runs clear. Add rice to the boiling water, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)Remove the pot from heat. Set aside, still covered.

Step 2

Meanwhile, core, then cut pepper into 1/2-inch pieces. Roughly chop spinach.Roughly chop cilantro.

Step 3

Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then turkey, half the Ginger-Garlic Puree (use all for 4 ppl) and Indian Spice Mix. Cook, breaking up turkey into smaller pieces, until no pink remains, 2-3 min. (NOTE: Turkey will finish cooking in step 4.)Season with salt and pepper.

Step 4

Add peppers to the pan with turkey. Cook, stirring often, until turkey is cooked through and peppers are tender-crisp, 3-4 min.**Add coconut milk, 1/4 cup water, 1/4 tsp sugar (dbl both for 4 ppl) and curry paste. Cook, stirring occasionally, until sauce thickens slightly, 3-4 min. Season with salt and pepper, if desired.

Step 5

Add spinach to curry. Cook, stirring often, until wilted, 1-2 min. Remove from heat, then season with salt and pepper.

Step 6

Fluff rice with a fork, then stir in half the cilantro.Divide rice between bowls. Top with curry. Sprinkle remaining cilantro over top.