Turkey Curry – Low Carb

turkey curryBridget Jones jokes aside, turkey curry is now a current favourite of mine… It’s really easy to make, and relatively cheap too as turkey mince isn’t highly priced in supermarkets.

I like turkey curry served with broccoli or cauliflower (and if you really want a low-carb curry experience, you can make cauliflower rice, method here).

The quantity makes four servings with about 20g of carbs per portion, 15g not including the fibre.

 

Low-Carb Turkey Curry

  • Servings: 4
  • Difficulty: easy
  • Print

  • 500g turkey mince
  • 2 tbsp coconut oil
  • 600g tinned tomatoes (1½ tins
  • 100g frozen spinach
  • 40g creamed coconut
  • 2 onions, sliced
  • 2 cloves garlic, crushed
  • 2 tbsp grated fresh ginger
  • 1 tbsp ground coriander
  • 1 tbsp ground cumin
  • 1 tbsp turmeric
  • 1 tsp ground black pepper
  • 1-2 tbsp chilli powder (add more or less depending on your spice tolerance levels)
  1. Heat the coconut oil in a large saucepan or wok until hot. Add the onion and fry gently until translucent (about five minutes).
  2. Add the garlic and ginger, and cook for a minute or so before adding the tinned tomatoes and all of the spices.
  3. Chop the creamed coconut into small pieces and stir in. Mix well, bring to a simmer and leave to cook for 10 minutes, stirring from time to time.
  4. Using a hand blender, puree the sauce. (You can leave it chunky if you prefer and you can use the sauce as the base for any curry.)
  5. Now add the turkey mince and the frozen spinach and stir well to blend it all in. Mix well and bring back to a simmer. Allow to cook for 15 minutes.
  6. Serve with broccoli or cauliflower for added veggie goodness.

[/recipe]

If you have diabetes, you may well have fungal overgrowth problems (fungi loves a sugary atmosphere) and this dish has several anti-fungal ingredients – garlic, ginger and coconut oil.

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