Turkey and vegetable (anti-inflammatory) curry

Ingredients:

Olive Oil, 1 tbsp
Onions, raw, 1 cup, chopped
*Ginger Root (Fresh), 1.5 tbsp
Sweet potato, 1.5 cup, cubes
Carrots, raw, 1.5 cup, chopped
*Red capsicum - 1 cup (120g), .5 serving
Del Monte Diced Tomatoes, No Salt Added, 1 cup
Spinach, fresh, 2 cup
Broccoli, fresh, 1 cup, chopped
*Ground Turkey (Lilydale extra lean), 450 gram(s)
Celery, raw, .5 cup, diced
*Garlic (fresh, raw, 1 clove), 2 serving
**ground cumin, .5 tbsp
*ground corriander, .5 tbsp
*Mustard Seed, .25 tbsp
*turmeric, 1.25 tsp
*1/8th tsp Paprika, 4 serving
*chili powder, 0.25 tsp

Serve on brown rice
When I make it again I will definitely add more green vegetables (such as broccoli and spinach, and perhaps use kale as well). This is a mild curry, but since I prefer a stronger flavour, I will add more fresh ginger, chilli powder (or red chilli flakes), and double the other spices as well.

Heat oil in large saucepan or wok. Cook onion, celery, garlic and ginger until onion is translucent. Add all of the spices and cook until fragrant (approx 3 minutes).

Add turkey and cook thoroughly (you may need to add ½ cup of water to prevent from burning).

Add sweet potato, carrots, and bell pepper, and continue to simmer for 15-20 minutes until softened.

Add broccoli, spinach (or kale or collard greens will work too, but will need a little longer to cook).

Serve on brown rice.

Makes 5 servings (or 6 if you use more vegetables, but the nutritional information is based on 5)