Turkey Curry Cups
Easy, simple, and delicious…give these puppies a try, I promise they won’t disappoint.
Servings Prep Time
4servings 30minutes
Cook Time
10minutes
Servings Prep Time
4servings 30minutes
Cook Time
10minutes
Ingredients
Main Part
  • 1lb ground turkey
  • 1 tbsp garlic, chopped
  • 1-2tsp fresh ginger, pressed or finely minced
  • 1tbsp olive oil
  • 1tsp turmeric
  • salt to taste
  • 1 head of butter lettuce
  • 3-4tbsp toasted cashews, chopped
  • 1 lime
Pickled Veggies
  • 1/3cup apple cider vinegar
  • 1-2tbsp honey
  • 1/4-1/2tsp salt
  • 1 carrot, shredded
  • 1 daikon radish, shredded
Simple Dressing
  • 1tsp fish sauce
  • 1-2 tsp fresh lime juice
  • 1tbsp sambal oelek
  • 1-2tsp honey
Salad Part
  • 1 cucumber, chopped
  • 2tbsp scallions, thinly sliced
  • 2-3leaves fresh basil, chopped
  • 2-3leaves 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.