Turkey isn’t just for roasting! 

We love the richness and vibrancy of this Coconut Turkey Curry dish that is full of flavour!

Turkey is a great source of zinc. Zinc plays a key role in regulating how cells in the brain communicate with one another, and it is necessary for immune function, wound healing, and DNA synthesis.

Recipe & Photography courtesy of Nora Debora of Naturally Nora

Coconut Turkey Curry

Coconut Turkey Curry


  • 2 tsps Avocado Oil
  • 1/2 Yellow Onion (Chopped)
  • 1 tsp Ginger (minced)
  • 1 lb Extra Lean Ground Turkey
  • 1/2 tsp Turmeric (ground)
  • 1/2 tsp Sea Salt
  • 1 tbsp Coconut Aminos
  • 1 3/4 Canned Coconut Milk (full fat)
  • 4 cips Baby Spinach
  • 1/2 Lime (juiced)


  1. 1 Heat the oil in a large skillet over medium heat. Once hot, add the onion and cook until softened, about five minutes. Add the ginger and cook for one minute, stirring often.
  2. 2 Add the turkey, turmeric, and salt. Cook, stirring often until the turkey is cooked through, about nine to ten minutes. Add the coconut aminos and coconut milk. Bring to a boil, then reduce the heat and simmer for five to eight minutes.
  3. 3 Turn off the heat and add the spinach. Stir until just wilted. Add the lime juice. Divide evenly between bowls and enjoy!


LEFTOVERS: Refrigerate in an airtight container for up to two days. SERVING SIZE: One serving is about 3/4 cup. MAKE IT VEGAN: Use cubed tofu instead of turkey. ADD MORE DYNAMIC FLAVOUR: Add garlic, fish sauce, and/or chopped chili pepper for heat. SERVE WITH: Serve with rice, cauliflower rice, noodles, or flatbread
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