Sweet Skillet Butternut Turkey Lentil Curry
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Cooking tools:
- Nonstick skillet
- Stove
- Spatula
- Saucepan
- Fork
- Spoon
- Measuring cup
- Chef's knife
- Cutting board
- Can opener
- Serving bowl
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 large carrots, peeled, halved-lengthwise and thinly sliced
- 1 medium shallot, peeled and chopped
- 1/3 cup chicken stock
- One (16-ounce) package lean ground kosher turkey
- 1 tablespoon plus 2 teaspoons sweet curry powder
- One (15.5-ounce) can lentils, drained and rinsed
- One (15-ounce) can butternut squash puree
- One (13.5-ounce) can coconut milk (not low fat)
- One (8-ounce) can crushed pineapple in juice
- 1 teaspoon salt
- 3 cups water
- 2 cups dry jasmine rice
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