Directions
Heat your oil in a large pot over medium heat.
Add your onions and garlic to the pot. Fry for about 3-4 minutes or until translucent.
Add in your ground turkey and cook until no longer pink, about 5-7 minutes.
Add in all your vegetables and give it a good mix. Make sure you cut your vegetables all the same size so that they cook evenly.
Add your water in and wait for the pot to come to a boil. Once your pot is boiling, add in your curry blocks. NOTE: Note: Use a little less or more water if you want a thicker or thinner consistency. For the curry blocks, I like the medium-hot or hot blocks. In a 8.4oz box, you get two packages, for this recipe I am using just one of those packages.
Place a lid on top of your pot and cook for about 10-15 minutes or until your potatoes and carrots are fork tender. Enjoy on top of some rice with a side of pickled ginger!
Ingredients
1 servings
8 servings
- Amount per serving
- Calories214
- % Daily Value *
- Total Fat 11g15%
- Saturated Fat 6g30%
- Trans Fat 0g
- Cholesterol 40mg14%
- Sodium 699mg31%
- Total Carbohydrate 15g6%
- Dietary Fiber 3g11%
- Total Sugars 4g
- Protein 14g
- Potassium 203mg5%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Heat your oil in a large pot over medium heat.
Add your onions and garlic to the pot. Fry for about 3-4 minutes or until translucent.
Add in your ground turkey and cook until no longer pink, about 5-7 minutes.
Add in all your vegetables and give it a good mix. Make sure you cut your vegetables all the same size so that they cook evenly.
Add your water in and wait for the pot to come to a boil. Once your pot is boiling, add in your curry blocks. NOTE: Note: Use a little less or more water if you want a thicker or thinner consistency. For the curry blocks, I like the medium-hot or hot blocks. In a 8.4oz box, you get two packages, for this recipe I am using just one of those packages.
Place a lid on top of your pot and cook for about 10-15 minutes or until your potatoes and carrots are fork tender. Enjoy on top of some rice with a side of pickled ginger!