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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 741 calories
  • 40 min
  • 4 servings

Ingredients

  • 1 cup basmati rice
  • 1 small bunch cilantro
  • 2 (15 oz) cans garbanzo beans (chickpeas)
  • 1 ½ lb ground turkey
  • 1 cup plain Greek yogurt
  • 4 tomatoes
  • 1 medium yellow onion
  • black pepper
  • curry powder
  • salt
  • virgin coconut oil

Instructions

  1. 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
  2. Heat a sauté pan over medium-high heat.
  3. 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
    • 4 tomatoes
    • 1 small bunch cilantro
  4. 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.
  5. 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
  6. Return pan to stove and add onion. Stirring frequently, cook until softened, 3-4 minutes.
  7. Drain and rinse chickpeas; place on paper towels and pat dry.
    • 2 (15 oz) cans garbanzo beans (chickpeas)
  8. Add curry powder to the onion and stir for 1-2 minutes.
    • 2 tbsp curry powder
  9. 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.
  10. 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
  11. Uncover the rice and fluff with a fork.
  12. To serve, place rice on a plate, top with curry, and garnish with remaining cilantro. Enjoy!

Nutrition per Serving

Calories
741
Fat
25g
Net Carbs
66g
Protein
54g

Cookware

  • can opener
  • chef's knife
  • colander
  • cutting board
  • measuring cups
  • measuring spoons
  • salad spinner (optional)
  • small saucepan
  • stainless steel sauté pan
  • stirring spoon