Saturday, March 9, 2013

Ground Turkey Red Lentil Curry Stew

It's cold and snowy out here; a perfect day to make a hearty stew! I looked online for a stew with ground turkey, curry, and red lentils. I came upon this recipe over at Kalyn's Kitchen, and decided to switch it up a bit to make what I was imagining. Here it is!

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.

1 comment:

  1. Kaylyns kitchen has the best recipes! Looks good :-)