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5 from 1 vote

Curry Lentil Turkey Stew

Author: Maika
Hearty ground turkey stew with red lentils, spinach, mushrooms, carrots, celery, and onions in a Caribbean curry broth intensified with scotch bonnet peppers, cumin, and paprika.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings 3
Course: Poultry
Cuisine: Caribbean, American, Jamaican
Keyword: quick and easy, dinner, vegetables, dairy-free, gluten-free, fall, stove top, spicy, pollotarian
Calories: 450.09kcal

Ingredients

  • 1 tablespoon coconut oil
  • 1 medium onion small diced
  • 1 celery stalk small diced
  • 1 medium carrot small diced
  • 1 clove of garlic minced or garlic pressed
  • 1 tablespoon tomato paste
  • 7 ounces of ground turkey
  • 10 cremini mushrooms quartered
  • 1 medium tomato small diced
  • ¼ teaspoon of scotch bonnet sauce
  • ½ teaspoon dried thyme
  • ½ tablespoon Jamaican curry powder
  • ½ teaspoon smoked paprika powder
  • ¼ teaspoon cumin powder
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 2 cups low-sodium chicken broth
  • 1 cup coconut milk
  • ½ cup split red lentils
  • 3 cups baby spinach

Equipment

Instructions

  • Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
  • On medium-high heat in a hot saute pan, heat up coconut oil.
  • Add onion, carrot, and celery and stir for 1 minute.
  • Add garlic and stir for another minute.
  • Add tomato paste with a wooden spoon or rubber spatula, break down the tomato paste, and incorporate it well into the vegetables while frying.
  • Add ground turkey and chop up with a spoon or spatula and incorporate as well into the vegetables while frying.
  • Add mushrooms, tomatoes, scotch bonnet sauce, thyme, curry powder, paprika, cumin, salt, and pepper, and stir to cook mushrooms for 1 minute.
  • Add chicken broth, coconut milk, red lentils, and spinach, and bring to a boil.
  • Reduce heat to medium, cover, and cook for 15 to 20 minutes.
  • Note: The soup is ready when the lentils are tender. You'll want to check every 5 minutes; mine were done in 15 minutes.

Video

Nutrition

Calories: 450.09kcal | Carbohydrates: 34.47g | Protein: 30.92g | Fat: 23.83g | Saturated Fat: 18.85g | Cholesterol: 36.38mg | Sodium: 379.32mg | Fiber: 12.7g | Sugar: 6.29g
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