In a small food processor combine the cilantro, green onions, jalapeño, ginger and 2 tbsp. of coconut oil. Blend until a thick paste forms.
Bring a medium size Dutch oven up to heat over medium high. Add in 1-2 tbsp. of coconut oil along with the herb paste, cinnamon stick and star anise. Cook for 2-3 minutes or until fragrant.
Next add in the ground turkey and using a wooden spoon break into small pieces. Cook for 3-5 minutes or until golden brown. Add in the fish sauce and cook for 30 seconds. Next add in the curry powder, turmeric, cardamom and a sprinkling of salt and pepper. Stir together.
Turn the heat to medium low and pour in the coconut milk and stock. Stir, reduce to a low simmer and cover halfway with the lid. Cook for 45 minutes stirring occasionally. If it reduces too much or too quickly add a little water.
After 45 minutes add in the butternut squash. Place the lid halfway back on and cook for 15-20 minutes or until tender.
Remove the lid and add the snap peas and broccoli. Turn the heat up to medium high and cook for 2-3 minutes and to help reduce some of the liquid. It should be thick, not runny like a soup. Taste for seasoning, adding more salt, pepper or curry powder if needed. Make sure not too over cook the snap peas and broccoli. If after the squash cooks the curry looks like a thin soup reduce it for a few minutes before adding the veggies.
Serve over rice and garnish with cilantro and basil leaves.
Recipe Courtesy of Megan Mitchell
©2020 Megan Mitchell