Simple poached turkey or chicken is simmered in a delicious easy coconut curry sauce filled with colourful veggies.
Ingredients – poached turkey (sub with leftover cooked turkey if you prefer)
1 Tbsp neutral vegetable oil (I prefer safflower oil)
1 small onion, chopped
2 cloves garlic
2 lbs turkey breast meat (can use chicken), de-boned & skin removed. Cut turkey meat into palm sized pieces
1 carton chicken stock, salt free
1 Tbsp neutral vegetable oil
1 medium onion, chopped
12 cherry tomatoes halved or 4 roma tomatoes coarsely chopped
1 can coconut milk
1 sweet potato peeled and cut in 1 inch cubes (I recommend pre-cooking the sweet potato in the microwave for about 2-3 minutes first, to get to the finish line faster. )
handful fresh green beans, 1 inch slices
In a stockpot or dutch oven, heat oil and sauté onion & garlic until soft… a few minutes. Add stock and bring to a boil. Add the turkey; return to boil then reduce heat to simmer, and poach for 15 minutes. When turkey is cooked through, remove from heat and shred turkey with your fingers or two forks.
Method, Curry Sauce:
In a deep skillet over medium heat, heat oil. Add Twisted Curry seasoning and sauté a few minutes until the fragrance is released and the spices have come alive. Add onion and tomatoes, stir a few more minutes until onion begins to soften and tomatoes have released some juice. Stir in shredded turkey and stir until well seasoned. Add coconut milk, sweet potato and green beans and stir until everything is golden and lovely. Reduce heat, cover and let simmer for 20 minutes or until vegetables are fork tender and the meat has taken on the curry flavour.
Serve over chopped spinach for a delicious, satisfying, grain free meal OR serve over rice or with naan bread.
* This dish is Whole 30 compliant without rice or bread.
THROW IN ANY VEGETABLES YOU WANT! Use CHICKEN if you prefer… there are no rules 🙂 Really good on a cold and blustery night.