Easy Turkey Curry Cups

Oh hello….

I know its has definitely been a while since my last post, but life has been busy. I finished my first year of my PhD program at CU Boulder and it was an awesome year but one full of many things from taking classes, starting my research on butterflies, and life stuff. I’ll recap via pictures because that may be the easiest and better way to sum up my spring, summer, and fall! And yes…as I write this, I’m drinking a pumpkin spice latte…I can’t help it.

A big reason it has taken me so long to write a new post is that so much has happened in our world and where does one begin? I found it daunting and felt like anything going on in my life paled in comparison to what was happening in our society. I hit a writer’s block and embraced that writer’s block for months…and a few more months. But as the smell of pumpkin spice fades and gingerbread houses topple over, I find myself missing the blog.

So here I am…bringing to you an awesome recipe that is super simple and a different way to use turkey! Yes…turkey, tis the season for turkey in all forms. I wanted to try to incorporate spices I don’t normally use because its fun to experiment and try new things.

Don’t be afraid, there are several ingredients but it really is easy to pull together. You won’t regret it. I will “see” you all soon and look out for another post sooner rather than later.

Print Recipe

Turkey Curry Cups

Easy, simple, and delicious...give these puppies a try, I promise they won't disappoint.

Course

Main Dish

Prep Time

30 minutes

Cook Time

10 minutes

Servings

4 servings

Ingredients

Main Part

• 1 lb ground turkey
• 1 tbsp garlic, chopped
• 1-2 tsp fresh ginger, pressed or finely minced
• 1 tbsp olive oil
• 1 tsp turmeric
• salt to taste
• 1 head of butter lettuce
• 3-4 tbsp toasted cashews, chopped
• 1 lime

Pickled Veggies

• 1/3 cup apple cider vinegar
• 1-2 tbsp honey
• 1/4-1/2 tsp salt
• 1 carrot, shredded
• 1 daikon radish, shredded

Simple Dressing

• 1 tsp fish sauce
• 1-2 tsp fresh lime juice
• 1 tbsp sambal oelek
• 1-2 tsp honey

Salad Part

• 1 cucumber, chopped
• 2 tbsp scallions, thinly sliced
• 2-3 leaves fresh basil, chopped
• 2-3 leaves fresh mint, chopped

Course Main Dish Prep Time 30 minutes Cook Time 10 minutes Servings 4 servings Ingredients Main Part 1 lb ground turkey 1 tbsp garlic, chopped 1-2 tsp fresh ginger, pressed or finely minced 1 tbsp olive oil 1 tsp turmeric salt to taste 1 head of butter lettuce 3-4 tbsp toasted cashews, chopped 1 lime Pickled Veggies 1/3 cup apple cider vinegar 1-2 tbsp honey 1/4-1/2 tsp salt 1 carrot, shredded 1 daikon radish, shredded Simple Dressing 1 tsp fish sauce 1-2 tsp fresh lime juice 1 tbsp sambal oelek 1-2 tsp honey Salad Part 1 cucumber, chopped 2 tbsp scallions, thinly sliced 2-3 leaves fresh basil, chopped 2-3 leaves fresh mint, chopped

Instructions

Quick Pickle

1. In a small sauce pot, take the vinegar and honey and bring to a boil. Once it reaches a boil, remove from head and add the carrot and radish. Season with a pinch of salt, stir and let sit while you prepare the rest.

Simple Dressing

1. Whisk together the fish sauce, sambal oelek, honey, and lime juice and set aside.

Main Part

1. Add a tablespoon of oil to a large pan on medium heat and add the turkey. Cook and stir to break up the meat, until brown and cooked through, 5-7 minutes. Stir in the garlic, ginger, turmeric, and salt to taste. Stir for 1 minute and set aside.

Salad Part

1. In a large bowl, combine the cucumber, scallions, basil, and mint. Add the Simple Dressing and toss to coat.

Combine and Assemble

1. Add the turkey to the salad and toss to combine and season with salt to taste. Separate lettuce leaves, rinse leaves and pat dry. Fill lettuce leaves with the combined filling and top with chopped cashews. Cut the lime into wedges. Now it's time to serve and enjoy.

Recipe Notes

If you are not feeling the meat, feel free to try mushrooms or tofu instead.