Name: Turmeric-Coconut Curry with Pork
Yield: 2 servings
Ingredients: ¼ head of Napa cabbage (a lengthwise quarter), thinly sliced; Kosher salt; 1 tablespoon virgin coconut oil or extra-virgin olive oil; 8 ounces ground pork, turkey, or chicken; 1 small onion, thinly sliced; 1 1-inch piece ginger, peeled, grated; ½ serrano chile, thinly sliced (leave the seeds in if you like spice and remove them if you don’t); 4 garlic cloves, thinly sliced; 1 teaspoon ground turmeric; 1 5.5-ounce can unsweetened coconut milk; Steamed rice, lime wedges, Greek yogurt, toasted coconut flakes, and cilantro leaves (for serving)

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Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Emily Eisen

Instead of just using plain rice, make your own medley! Try a mix of white rice, millet, and/or quinoa, which all cook in about the same time. You can also sub kale for the Napa cabbage.

Recipe notes