Vegan Thai-Inspired Ginger-Lime Ground Turkey Stew with Carrots
Total time50 min
Prep time15 min
Cook time35 min
4.8(16)
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Learn more →Ingredients
4 servings
- 1 tbsp coconut oil
- 1 medium yellow onion, finely diced
- 4 medium carrots (about 12 oz), peeled and sliced into ¼-inch rounds
- 4 cloves garlic, minced
- 2 tbsp fresh ginger, peeled and finely grated
- 1 stalk lemongrass, outer layers removed, tender inner stalk minced
- 1 tsp ground turmeric
- 1 tsp ground coriander
- ½ tsp ground cumin
- ¼ tsp red pepper flakes
- 1 lb lean ground turkey
- 1 can (13.5 oz) full-fat coconut milk
- 2 cups chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 1 tbsp fish sauce
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tsp lime zest
- 2 cups baby spinach
- salt and pepper, to taste
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Heat the coconut oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and carrots and cook, stirring occasionally, until the onion is softened and translucent and the carrots have begun to soften at the edges, about 6–7 minutes.
- 2
Add the garlic, ginger, and lemongrass and cook, stirring constantly, until fragrant, about 1 minute — watch closely so the garlic does not brown.
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