Ground Turkey Masala has a slight warming heat from curry, jalapeno, garam masala, however, the coconut milk adds a cooling creamy texture that your stomach will love. I am not a fan of spicy hot, however, I do like to have my tongue slightly tingle from a small amount of spice. Curry spice and jalapeno are among my favorite spices for heat.
In fact, ground turkey cooks faster than diced chicken or beef allowing for this dish to be made in a relatively short time. As a matter of fact, the Masala sauce is so quick and easy it will be done in a snap. Giving you time to fry up the ground turkey along with the vegetables. Once the ground turkey and vegetables are cooked through just toss with the masala sauce.
Not only is this yummy just by itself but goes extremely well over bok choy or fried cabbage.
Notes:
Ground Turkey Masala indeed uses my powdered jalapeno spice. Find the recipe here.
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It is a fact that I only use full-fat unsweetened coconut milk. In the event, you have leftover coconut milk be sure to pour it into a glass jar with a tight-fitting lid and remember to use in other recipes. Coconut milk can be stored in the fridge for up to two weeks. However, if it smells bad or looks bad toss it out.
After doing some research I use Chicken Lano Life Bone Broth Powder. Remarkably, I can find it at my local stores. However, it can also be purchased here.
I highly recommend that you do your own research on any of the ingredients that I use to make sure that they are items you wish to add to your own pantry.
Ground Turkey Masala
Masala Sauce
- 1 cup coconut milk (thick part)
- 2 tbsp tomato paste
- 1 tsp garam masala
- 1 1/2 tsp curry powder
- 1/8 tsp hot curry
- 1 tsp chicken bone broth powder
- 3/4 tsp mustard powder
- 1/2 tsp my jalapeno powder
- 1/8 tsp freshly grated ginger
- 2 cloves minced garlic
- 3/4 tsp turmeric
Directions:
Open up two cans of coconut milk and scoop out 1 cup the thick part with none of the water. Secondly, our the remaining coconut milk or water into a sterilized glass jar with a tight-fitting lid and place in the fridge to use in smoothies and other recipes. Next, place the thick coconut milk into a large bowl adding in the tomato paste, garam masala, curry powder, chicken bone broth powder, mustard powder, jalapeno powder, freshly grated ginger, freshly minced garlic, and turmeric. Lastly, stir all the ingredients together to make the masala sauce. Set sauce aside.
Ground Turkey
- 1 lb ground turkey
- 1 cup diced onions
- 2 cups parsnips
- 1 1/2 cups carrots
- 1 1/2 cups bell peppers
- 1 tsp pink salt
Directions:
Dice the onions into 1/2 inch pieces. Finally, dice the bell peppers into 1/2 inch pieces. Begin by spraying a frying pan with avocado oil over medium heat until hot. Crumble in the ground turkey, salt, diced onions and continue frying until chicken is cooked through. At last, toss in the diced bell peppers and cook for 2 – 3 minutes.
Finally, turn off heat and pour in the masala sauce that was set aside.
Lastly, stir until the sauce has thoroughly coated all the chicken and vegetables.
Serve.
Ground Turkey Masala
Ingredients
Masala Sauce
- 1 cup coconut milk thick part only
- 2 tbsp tomato paste
- 1 tsp garam masala
- 11/2 tsp curry powder
- 1/8 tsp hot curry
- 1 tsp chicken bone broth powder
- 3/4 tsp mustard powder
- 1/2 tsp jalapeno powder
- 1/8 tsp freshly grated ginger
- 2 cloves minced garlic
- 3/4 tsp turmeric
Ground Turkey and Vegetables
- 1 lb ground turkey
- 1 cup onion
- 2 cup chopped parnips
- 1 1/2 cups diced carrots
- 1 1/2 cups bell peppers
- 1 tsp pink salt
Instructions
- Open up two cans of coconut milk and scoop out 1 cup the thick part with none of the water. Secondly, our the remaining coconut milk or water into a sterilized glass jar with a tight-fitting lid and place in the fridge to use in smoothies and other recipes. Next, place the thick coconut milk into a large bowl adding in the tomato paste, garam masala, curry powder, chicken bone broth powder, mustard powder, jalapeno powder, freshly grated ginger, freshly minced garlic, and turmeric. Lastly, stir all the ingredients together to make the masala sauce. Set sauce aside.
DIRECTIONS:Dice the onions into 1/2 inch pieces. Finally, dice the bell peppers into 1/2 inch pieces. Begin by spraying a frying pan with avocado oil over medium heat until hot. Crumble in the ground turkey, salt, diced onions and continue frying until chicken is cooked through. At last, toss in the diced bell peppers and cook for 2 – 3 minutes. - Next, place the thick coconut milk into a large bowl adding in the tomato paste, garam masala, curry powder, chicken bone broth powder, mustard powder, jalapeno powder, freshly grated ginger, freshly minced garlic, and turmeric. Lastly, stir all the ingredients together to make the masala sauce. Set sauce aside.
Ground Turkey and Vegetables
- Dice the onions into 1/2 inch pieces. Finally, dice the bell peppers into 1/2 inch pieces. Begin by spraying a frying pan with avocado oil over medium heat until hot. Crumble in the ground turkey, salt, diced onions and continue frying until chicken is cooked through. At last, toss in the diced bell peppers and cook for 2 – 3 minutes.
- Begin by spraying a frying pan with avocado oil over medium heat until hot. Crumble in the ground turkey, salt, diced onions and continue frying until chicken is cooked through. At last, toss in the diced bell peppers and cook for 2 – 3 minutes.
- Crumble in the ground turkey, salt, diced onions and continue frying until chicken is cooked through. At last, toss in the diced bell peppers and cook for 2 – 3 minutes.
- At last, toss in the diced bell peppers and cook for 2 – 3 minutes.
- Finally, turn off heat and pour in the masala sauce that was set aside.
- Lastly, stir until the sauce has thoroughly coated all the chicken and vegetables.
- Serve.
Notes
| Nutrition Facts | |
|---|---|
| Servings 4.0 | |
| Amount Per Serving | |
| Calories 224 | |
| % Daily Value * | |
| Total Fat 10 g | 15 % |
| Saturated Fat 4 g | 18 % |
| Monounsaturated Fat 0 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 80 mg | 27 % |
| Sodium 256 mg | 11 % |
| Potassium 324 mg | 9 % |
| Total Carbohydrate 11 g | 4 % |
| Dietary Fiber 4 g | 14 % |
| Sugars 5 g | |
| Protein 24 g | 48 % |
| Vitamin A | 31 % |
| Vitamin C | 89 % |
| Calcium | 19 % |
| Iron | 18 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Saving this recipe! Looks wonderful.