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Yellow Coconut Curry with Ground Turkey and Chili Oil

You can make a fast and creamy yellow coconut curry using pantry spices instead of store-bought curry paste. So flavorful, nutritious and bright!
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Ingredients

  • cooking oil coconut or vegetable
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 1.5 to 2 tablespoons yellow curry powder
  • 1/2 teaspoon ground turmeric for extra color
  • 1 can 14 oz full-fat coconut milk
  • 2 cups chopped vegetables potatoes, carrots, bell peppers, or broccoli
  • 1 teaspoon coconut sugar or maple syrup
  • 1 tablespoon soy sauce or tamari
  • Salt and black pepper to taste
  • diced scallions (for topping)
  • cooked ground turkey (or any protein you'd like)

Instructions

  • Heat the oil in a large pan over medium heat.
  • Add the onion and cook until soft (about 3 minutes).
  • Stir in the garlic and ginger, cooking for 30 seconds until fragrant.
  • Sprinkle the yellow curry powder and turmeric directly into the pan. Stir constantly for about 30 to 60 seconds to toast the spices and release their flavor.
  • Pour in the full-fat coconut milk, soy sauce, and sugar.
  • Add your hard vegetables like diced potatoes and sliced carrots.
  • Bring the mixture to a gentle simmer.
  • Cover the pan and cook for 15 to 20 minutes until the potatoes are fork-tender.
  • Add softer veggies (like spinach or bell peppers) in the last 5 minutes.
  • Taste the curry and adjust salt or sugar as needed.
  • Serve hot over jasmine rice. Add any protein like ground turkey or tofu, if you'd like.
  • Drizzle with chili oil and top with scallions. Enjoy!