Cook from day 1 to day 2
Turns out, the biochemistry backs this up: curcumin is fat-soluble, so coconut milk significantly enhances its bioavailability.
Nourishing, restorative, and pure comfort in every spoonful!
P—38, F—24, C—50
- Vegetable oil
- Frying pan
- Saucepan for quinoa
- Prep ingredients
Pat turkey thigh pieces dry, season lightly with salt, coat in turmeric spice blend, and drizzle with a teaspoon of vegetable oil.
Thinly slice onion into half-moons, then slice garlic thinly.
Dice pumpkin into large dice. This is red kuri squash — it has already been washed, and there is no need to peel it since tender skin softens beautifully as it cooks.
2. Brown turkey and aromatics, cook quinoa
Heat frying pan over medium-high heat and sear turkey thigh pieces on all sides for 3 minutes until nicely browned.
Transfer to a plate; we will finish cooking them in step 3.
Do not rinse frying pan or turn off heat.
Sauté onion for 2 to 3 minutes until softened, stirring constantly. Add sliced garlic and pumpkin pieces, then cook for another couple of minutes.
Rinse quinoa thoroughly, cover with water measured at 120 ml per serving, and bring to a rolling boil.
Cover with a lid, reduce heat to medium-low or low — just enough to keep water from running over — and cook for 12 minutes.
3. Cook sauce
Carefully pour coconut milk into frying pan and return turkey along with any accumulated resting juices.
Simmer gently uncovered over low heat for 10 to 15 minutes.
Taste and adjust seasoning with a pinch of salt if needed.
4. Finish
Turn off heat and fold in spinach until just wilted.
5. Serve
Divide quinoa between plates, then spoon turkey and creamy sauce generously on top or nestle it alongside.