– 1 Tbsp avocado oil – 1 small yellow onion finely chopped – 2 carrots chopped – 1 red bell pepper chopped – 3 large cloves garlic minced – 2 tsp fresh ginger peeled and grated or minced – 1 pound ground turkey – 1 zucchini squash chopped – 2 cups chicken broth – 1 (15-oz) can full-fat coconut milk – 2 Tbsp red curry paste – 1 tsp fish sauce optional – 1 Tbsp pure maple syrup optional – 5 ounces baby spinach optional
Heat avocado oil in a Dutch oven over medium heat. Cook the chopped onion in the big saucepan for 5–8 minutes, stirring periodically, until transparent and beginning to brown.
Move vegetables to one side of the pot for ground turkey. After browning ground turkey for a few minutes, break it up with a rubber spatula or wooden spoon and mix it with vegetables.