What you need:
- 1.25 lb. of ground turkey
- 1 onion, chopped
- olive oil
- 2 T. curry powder-I used a mix of sweet curry powder and spicy. Use what you like!
- 1 T. minced garlic
- can of diced tomatoes (not drained)
- 1 C of dried red lentils (I really suggest finding red lentils for this instead of using the green/brown ones! Look in the bulk section of a health food store, or near where the "Bob's Red Mill" products are in the baking aisle, and you should be able to find some)
- 1/2 cauliflower, chopped into bite-sized pieces
- 3 C. chicken broth/stock
- frozen edamame beans or peas, optional
- 1 C. Greek yogurt
- cilantro, for garnishing
As you see, I forgot to photograph 3 important ingredients! Oops.
What to do:
Use a really big frying pan or a dutch oven/pot.
- Brown the turkey in a smidge of olive oil and drain off fat.
- Scooch it over, drizzle some olive oil in the empty spot, and add the onion, letting it brown for a few minutes. Add the curry to the onions and stir, let it cook for another minute or two before stirring it together with the turkey.
- Add tomatoes, lentils, cauliflower, chicken stock, and edemame. Stir.
- Cover and allow to cook for about 30 minutes, stirring occasionally. Lentils will begin to disintegrate.
- Serve in bowls, add a generous dollop of Greek yogurt and cilantro, and enjoy! *note* If you're eating it all at once, you could probably turn the heat down to low and stir the yogurt in before serving-but it could separate. Since I'm eating the rest as leftovers, I decided to keep it out so I can freeze!
Verdict: SO GOOD.