Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a small saucepan. Season the rice with salt and add water; bring the mixture to a boil over high heat.
1 cup basmati rice
½ tsp salt
16 fl oz (2 cups) water
Heat a sauté pan over medium-high heat.
Peel and small dice onion. Wash and small dice tomatoes. Wash and dry cilantro. Shave leaves off the stems; discard the stems and mince the leaves.
1 medium yellow onion
1 small bunch cilantro
Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce the heat to low. Cook the rice until the liquid is fully absorbed, 15 to 18 minutes. Once done, remove the rice from the heat and let it stand, still covered, for 5 minutes.
Coat bottom of pan with oil. Add ground turkey and, breaking apart with a spoon, cook until browned and crumbly, 2-3 minutes. Transfer to a plate.
about 2 tbsp virgin coconut oil
1 ½ lb ground turkey
Return pan to stove and add onion. Stirring frequently, cook until softened, 3-4 minutes.
Drain and rinse chickpeas; place on paper towels and pat dry.
2 (15 oz) cans garbanzo beans (chickpeas)
Add curry powder to the onion and stir for 1-2 minutes.
2 tbsp curry powder
Return turkey to pan. Add tomatoes, chickpeas, and ½ of the cilantro (save the rest for garnishing); stir to combine. Reduce heat to medium and cook until liquid thickens, 4-5 minutes.
Reduce heat to low. Add yogurt, salt, and pepper. Stir to combine and cook for another 2-3 minutes.
1 cup plain Greek yogurt
½ tsp salt
¼ tsp black pepper
Uncover the rice and fluff with a fork.
To serve, place rice on a plate, top with curry, and garnish with remaining cilantro. Enjoy!