It all started with my Curried Black Bean and Sweet Potato Skillet.
So fast, so simple and so “on the fly” that it started a small ‘skillet-meal’ addiction for me. I decided I needed to share the skillet inspired meal in a video; that’s when I posted my Turkey and Zucchini Skillet.
I really wanted to demonstrate just how fast and easy the skillet meal was; not to mention delicious, nutritious, AND versatile. In the spirit of Rachael Ray, I wanted to show you the basic concept, so that you could take the idea and run. Because truthfully speaking, the skillet meal, is a meal of endless options. Just ask me – I make them ALL the time.
So I figured it was due time to share another skillet idea.
I love adding curry powder to butternut squash (and sweet potatoes), it just works. When I noticed some ground turkey in the fridge, coconut milk in the pantry, and a butternut squash on the counter, I knew right away what I was going to do… make a skillet meal!!
I can be a rather calculated, planned ahead, kind of girl (both in and out of the kitchen), but when it comes to the skillet meal, it’s always a meal done on the fly!
Just a skillet and whatever random ingredients I have hanging around the kitchen. I think that’s why I love the skillet meals so much, they bring out the Jackson Pollock in me.
I gotta say, although I loved the look of the pomegranate seeds, I think I would have preferred some dried cherries in this dish. The pomegranate seeds brought a tart kind of crunchy edge, but what I was looking for was tart and SWEET (which is why I ended up throwing in some raisins as well) but hey, ya live and ya learn, right?
Have you guys come up with any good Skillet Meal combos? If so, I’d love to hear about them!!
Curried Turkey Skillet W/ Pomegranate Seeds
Yield: serves 6
Prep Time:15 minutes
Cook Time:35 minutes
Total Time:50 minutes
- 1 tsp olive oil
- 1 butternut squash, peeled, seeded and cut into bite size pieces (about 4 heaping cups)
- ½ red onion, chopped
- 2 cloves of garlic, chopped
- 1 lb extra lean ground turkey
- 1 can of light coconut milk
- ¼ tsp cayenne pepper
- ½ tsp ground ginger
- 2 tbsp curry
- ½ cup frozen peas, defrosted
- 2 tbsp raisins, chopped up
- ½ cup pomegranate seeds
- Big handful of cilantro
Heat oil in a large non-stick sauté pan over medium heat. Add onion and sauté for about five minutes or until onions are beginning to look translucent.
Stir in squash and garlic along with a pinch of salt and pepper. Sauté for another five to seven minutes and then push the squash and onions to one side of the pan and add the ground turkey to the other side. Cook for about five minutes, using a wooden spatula to break the turkey apart.
Add coconut milk, curry, ginger and cayenne pepper and stir all the ingredients together. Bring everything up to a simmer and then pop a lid on for about ten minutes or so, or until the turkey is cooked through and the squash is tender.
Finish by stirring in the peas and cilantro. Top each serving with a tablespoon of pomegranate seeds and enjoy.
Nutrients per Serving: Calories: 336; Total Fat: 7.3g; Saturated Fat: 4g; Cholesterol: 70mg; Sodium: 566mg; Carbohydrate: 37.8g; Dietary Fiber: 1.9g; Sugars: 13.4g; Protein: 31.5g