Red Lentil Curry with Ground Turkey (GF, DF)

Red Lentil Curry with Ground Turkey is a hearty very fast 1-Pot dinner recipe that cooks up quickly thanks to red lentils. Super high in protein and gentle fiber, this nourishing meal provides a healthy dinner in less than 25 minutes total. Gluten-free, dairy-free, Low Oxalate, Low vitamin A option.

Course DInner, Main Course, Main Dish

Cuisine Indian, middle eastern

Keyword gluten-free, ground turkey, low oxalate, red lentil curry

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 318kcal

Author Megan

Cost $9

Equipment

deep pan with lid or low pot with lid

Ingredients

1 Tablespoon olive oil , coconut oil or avocado oil (or duck fat)
1 pound ground turkey
2 to 3 teaspoons sea salt
2 teaspoons ginger powder divided
1 teaspoon dill weed dried
3 cups + 1/4 broth divided
1 cup red lentils (dried)
2 carrots peeled & chopped small; use white carrots for VAD
2 stalks celery chopped small -- For Low Oxalate, omit, or sub in more carrot.
1-½ teaspoons cumin
¼ teaspoon ground cloves or 1 drop clove EO
3 Tablespoons pecan butter (this gets added with the remaining 1/4 broth listed above), or if you prefer, sub 1/2 cup coconut cream for both
2 Tablespoons coconut aminos

Optional garnishes

1 lime to garnish the dishes with wedges of lime
2 inch nub fresh ginger root finely grated, to stir into the curry at the end before serving
¼ cup fresh cilantro chopped

Instructions

Heat pan over medium high heat. Add oil, turkey, 1 teaspoon dried ginger, dill and 1 teaspoon salt. Cook turkey, breaking it up in the pan into small pieces, about 5 to 7 minutes, until all of the pink is gone. Remove from pot to a dish; set aside.
To same pot add: 3 cups broth, red lentils, celery, carrots, cumin, 1 teaspoon salt and remaining dried ginger.
Bring to a simmer, reduce heat to medium-low, and cover. Simmer 12 minutes, stirring once at the halfway point and turning the heat down just a bit or all the way to low, depending on your stove's performance (keep it simmering slowly).
After 12 minutes total, add and stir in remaining ingredients: pecan butter, remaining 1/4 cup broth, coconut aminos, fresh ginger if using, clove EO if using. Add cooked turkey (and any accumulated juices) back to pan. Stir to reheat and incorporate all of the ingredients. Taste to see if you want the final bit of salt. (I do because I use this pristine kosher salt which isn't as salty.) When fully hot, turn off the heat.
Serve or keep warm until serving. Optionally garnish with fresh lime wedges and fresh chopped cilantro. Serve with steamed rice, cauliflower rice, Herb Roasted Cauliflower, Smashed Potatoes, Mashed Parsnips or regular roasted potatoes (as photographed). (White rice or cauliflower for Low Oxalate.)

Nutrition