Vegan Coconut-Turmeric Turkey Skillet
Total time40 min
Prep time15 min
Cook time25 min
5.0(17)
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Learn more āIngredients
4 servings
- 1 tbsp coconut oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 Ā½ tsp ground turmeric
- Ā½ tsp ceylon cinnamon
- 1 lb ground turkey
Chef's tipBrown it just like ground meat, using the same amount. It's leaner than turkey, so add a little oil to the pan to keep it from sticking. - 1 can (13.5 oz) full-fat coconut milk
- Ā½ cup bone broth
Chef's tipUse the same amount of low-sodium vegetable broth. It won't give the body or richness of bone broth, so it's best where broth is mainly a cooking liquid or flavor base. - 2 medium carrots, peeled and thinly sliced
- 1 medium zucchini, halved lengthwise and sliced into half-moons
- 3 cups baby spinach, loosely packed
- 1 tbsp coconut aminos
- 1 tbsp fresh lime juice
- salt, to taste
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- lime wedges (optional)
Instructions
- 1
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.
- 2
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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