Cooking with Less Kilowatts: Ground Turkey Tomato Curry with Basmati Rice

By Stacie Morgan, July 30, 2015, Recipes

Cooking with Less Kilowatts: Ground Turkey Tomato Curry with Basmati RiceWelcome to Cooking with Less Kilowatts! There is nothing better than sitting down in the evening to enjoy a delicious home-cooked meal. But did you know that changing what you do in the kitchen can make an impact on your monthly electricity bill? Each week, I will help you find ways to cook using less energy while still getting a satisfying, flavorful meal. Trust me – I won’t just tell you to do everything in the microwave. I’ll help you cut down on your energy consumption.

This week’s recipe is a flavorful, hearty dish filled with ground turkey, colorful bell peppers, tomatoes, Indian spices, and coconut. My ground turkey tomato curry is a delicious, gluten-free, and dairy-free dinner packed of flavor and spices – yet isn’t actually spicy.

I’ve made this meal many times using whole chicken breasts, but changing my protein from chicken to ground turkey helps the recipe use less energy, as ground meat cooks faster, is often times less expensive, and easily freezes and thaws for future use if bought in advance. This swap saves on cooking time and energy usage, as it allows me to use only one pan and eliminates the need to heat up the oven.

Let’s get busy in the kitchen!

Cooking with Less Kilowatts: Ground Turkey Tomato Curry with Basmati RiceGround Turkey Tomato Curry with Basmati Rice

Ingredients:

  • 1 lb. Ground turkey (93% lean)
  • ½ tsp. Sea Salt (for turkey)
  • ½ tsp. Ground coriander
  • ¼ tsp. Ground white pepper
  • 3 tbsp. Organic coconut oil
  • 1 c. Yellow and orange bell peppers, chopped
  • ½ c. White onion, chopped
  • 2 Fresh tomatoes, diced
  • 20 oz. Can petite diced tomatoes
  • 4 Green Onions, (white ends for curry, green ends for garnish)
  • 2 tbsp. Fresh ginger, finely grated
  • 2 tbsp. Fresh garlic, pressed or finely minced
  • 1 tbsp. Garam masala
  • ½ tsp. Ground turmeric
  • ½ tsp. Curry powder
  • 1 tbsp. Sea salt (for vegetables)
  • Cilantro leaves (for garnish)
  • Toasted coconut flakes (for garnish)
  • 4 c. Cooked basmati rice

Cooking with Less Kilowatts: Ground Turkey Tomato Curry with Basmati RiceDirections:

  1. Heat large nonstick pan over medium heat. Add 1 tablespoon of the coconut oil to the pan and let it heat for 1-2 minutes.
  2. Add ground turkey, ½ teaspoon salt, ½ teaspoon coriander, and ¼ tsp. white pepper to the hot pan and brown until there is no more pink color to the meat. Once browned, take the meat out of the pan and set it to the side to be added back in later.
  3. Add the remaining 2 tbsp. coconut oil in to the same empty pan. Add the fresh grated ginger, pressed garlic, fine diced white ends of the 4 green onions*, curry powder, turmeric, and Garam masala to the coconut oil. Let this cook over medium heat 4 to 5 minutes while stirring constantly to prevent burning the ginger and garlic.
  4. At this point, add the ½ cup chopped white onions, 1 cup chopped yellow and orange bell peppers, and 2 chopped fresh tomatoes. Let the mixture continue to sauté and keep stirring for another 5 minutes.
  5. Lower the heat to medium-low. Add the 20 oz. can of diced tomatoes, browned turkey, and 1 tablespoon of sea salt to the vegetables. Stir all of the ingredients together, cover the pan, and let the curry simmer while intermittently stirring for 10 minutes.
  6. Cooking with Less Kilowatts: Ground Turkey Tomato Curry with Basmati RiceRemove the cover from the pan and set it to the side. Pour in 1 cup of unsweetened coconut milk, stir, and let simmer an additional 5 minutes. At this point, the curry is ready to serve. The vegetables should be soft, but still have some texture to them. If you prefer your vegetables to be extremely soft, let the curry continue to simmer an additional 5-10 minutes over low heat.
  7. Serve with basmati rice**. Garnish with fresh cilantro leaves, chopped green onions, and toasted coconut flakes.

*Chop approximately the last 2-3 inches at the white end of the green onion for this ingredient.  Remove the very end piece of the white part where the roots are, and do not add to the curry. Do not discard the rest of the green onion, as it will be chopped and used as a garnish.

**I prefer to serve with basmati rice prepared in a rice cooker. You can also buy the quick boil in a bag variety or even the 90-second microwave bag. Any of these options will use very little energy. I personally believe purchasing a rice cooker is an excellent long term investment. This kitchen appliance uses very little energy, can be utilized in many different recipes, and the cost of a basic cooker will easily be covered when comparing how much money you will save over time instead of buying the expensive microwave in bag or boil-in-bag rice options.

Enjoy this delicious recipe, and I hope to see you each Thursday for another installment of Cooking with Less Kilowatts!

Recipe by Stacie Morgan

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