This golden, fragrant skillet is the kind of weeknight dinner that feels restorative from the very first bite. Ground turkey simmers in a rich, creamy sauce built from full-fat coconut milk and bone broth, with turmeric, fresh ginger, and Ceylon cinnamon layering in warmth and depth. Carrots and zucchini add hearty texture, while baby spinach wilts in at the end for a pop of color and nutrients. A splash of coconut aminos and fresh lime juice round everything out with a savory, slightly bright finish that keeps the dish from feeling heavy. Every single ingredient here is protocol-friendly — no nightshades, no grains, no eggs, no seed-based spices — so you can eat a generous bowl without mentally cross-checking the label on every component. It comes together in one pan and serves four, making it just as practical for a quiet Tuesday as it is for a batch-cook Sunday. Finish with fresh cilantro and an extra squeeze of lime if you have them on hand — they make an already beautiful dish feel genuinely special.
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Heat the coconut oil in a 12-inch skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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