Turkey Thai Curry

Dinner: 315kcal
51g protein, 8g fat, 9g carbs

5g organic butter, ghee or coconut oil
140g fresh turkey breast, diced (or use a vegetarian turkey replacement)
1 tsp Chinese 5 spice
2 spring onions, finely chopped
1 garlic clove, finely chopped
10g fresh ginger, finely chopped
130g cauliflower, grated or finely chopped

Method:

1) Melt the butter, ghee or oil in a non stick frying pan over a gentle heat. Add the turkey and cook for 4-5 minutes, stirring frequently to brown on all sides.

2) Add the Chinese 5 spice, and stir well to coat the turkey.
Add the onions, garlic and ginger and cook for 2 minutes, stirring.

3) Bring a saucepan of lightly salted water to a boil. Add the cauliflower and cook for 4 minutes then drain. Serve the turkey curry with the cauliflower