Curried Turkey Skillet w/ Pomegranate Seeds
1 tsp olive oil
1 butternut squash, peeled, seeded and cut into bite size pieces (about 4heaping cups)
½ red onion, chopped
2 cloves of garlic, chopped
1 lb extra lean ground turkey
1 can of light coconut milk
¼ tsp cayenne pepper
½ tsp ground ginger
2 tbsp curry
½ cup frozen peas, defrosted
2 tbsp raisins, chopped up
½ cup pomegranate seeds
Big handful of cilantro
Heat oil in a large non-stick sauté pan over a medium heat. Add onion and sauté for about five minutes or until onions are beginning to look translucent.
Stir in squash and garlic along with a pinch of salt and pepper. Sauté for another five to seven minutes and then push the squash and onions to one side of the pan and add the ground turkey to the other side. Cook for about five minutes, using a wooden spatula to break the turkey apart.
Add coconut milk, curry, ginger and cayenne pepper and stir all the ingredients together. Bring everything up to a simmer and then pop a lid on for about ten minutes or so OR until the turkey is cooked through and the squash is tender.
Finish by stirring in the peas and cilantro. Top each serving with a tablespoon of pomegranate seeds and enjoy
Thanks to DaniSpies for this one!
Calories: 336; Total Fat: 7.3g; Saturated Fat: 4; Cholesterol: 70mg; Sodium: 566mg; Carbohydrate: 37.8; Dietary Fiber: 1.9; Sugars: 13.4; Protein: 31.5g