Pineapple Curry Turkey

1. Toast 1 large clove chopped garlic and about 1 tablespoon freshly chopped ginger root (skin peeled off) in a nonstick skillet or wok for about 1 minute on high heat.

2. Add 1 pound ground turkey and 1 medium vedalia onion, sliced into thin strips. Sautee on medium high heat until turkey is cooked through.

3. Reduce heat to medium. Add about 2 cups freshly diced pineapple, 1 large carrot and 1 red bell pepper, both julienned.

4. Spice with 1 tablespoon ground curry, 1 teaspoon Chinese five spice, and 1 or two pieces of dried Pequin hot red pepper. Sautee until vegetables are soft.

5. In the meantime, toast 1 cup of jasmine rice over medium high heat in a nonstick pot for about 1 minute.

6. Add 1 teaspoon salt, 1 can of full fat coconut milk (unsweetened), the juice of 1 lime, and 1 cup of water. Stir to distribute the milk and bring to a boil. Reduce heat to low and cook for about 20 minutes, until liquid is fully absorbed and the rice is fluffy.

7. Serve turkey mixture over rice. Top with thinly sliced scallions and rinsed black beans. Season with coconut aminos if desired.0