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Meat
Medium
8 Servings
Allergens 
No Allergens specified
40 Minutes
Diets
No Diets specified
Submitted by Sarah M Sweet yellow curry over jasmine rice has always been a favorite of mine. Since my 4-year-old son has been allergic to dairy, eggs, and peanuts since he was a baby, I’ve recreated some of my favorite restaurant dishes at home – like this sweet skillet curry – so he can safely eat a delicious, healthful, and hearty meal combining lots of amazing flavors. I like to sneak in extra veggies by adding an entire can of butternut squash puree, which also gives the coconut curry sauce a silky creaminess. Healthy, lean ground turkey, fiber-rich lentils and sweet bits of crushed pineapple add wonderful flavor and texture; so delicious served over fragrant jasmine rice! A quick and easy skillet meal that will serve a crowd, plus is wonderful to have as leftovers; this mouthwatering curry dish is a family favorite and part of our regular meal rotation. Hope you love it as much as we do!
2 tablespoons extra virgin olive oil
2 large carrots, peeled, halved-lengthwise and thinly sliced
1 medium shallot, peeled and chopped
1/3 cup chicken stock
One (16-ounce) package lean ground kosher turkey
1 tablespoon plus 2 teaspoons sweet curry powder
One (15.5-ounce) can lentils, drained and rinsed
One (15-ounce) can butternut squash puree
One (13.5-ounce) can coconut milk (not low fat)
One (8-ounce) can crushed pineapple in juice
1 teaspoon salt
3 cups water
2 cups dry jasmine rice
Pour olive oil into large nonstick skillet over medium heat. Add carrots; stir occasionally for 2-3 minutes. Add shallots and chicken stock; stir frequently for 5 minutes as carrots cook. Add turkey; break up with spatula into small pieces. Once turkey is partially cooked, stir in curry. When turkey is cooked through, add lentils, butternut squash, and coconut milk; stir well to combine. Stir in pineapple, including juice from can, and salt. Reduce heat to low. Simmer curry mixture, as sauce thickens, while you cook rice. Stir occasionally.
Boil 3 cups water in covered saucepan. Once water boils, reduce heat to low and stir in rice. Cover and simmer as rice cooks and all water is absorbed, about 15 minutes. Fluff with fork before spooning into bowls. Spoon curry over rice. Serve hot.
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