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Turkey Chickpea Curry over Rice
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Course Main Course
Cuisine Indian
Servings 4 people

Equipment

  • Large skillet
  • Medium pot
  • Wooden spoon

Ingredients
  

  • 1 pound ground turkey
  • 2 cans (15 oz each) chickpeas, drained and rinsed
  • 1 1/2 cups uncooked white rice
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 2 tablespoons curry powder
  • 1 can (14 oz) diced tomatoes
  • 1 cup chicken broth
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh cilantro for garnish (optional)

Instructions
 

  • Cook the rice according to package directions and set it aside.
  • Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until it softens.
  • Stir in the minced garlic and cook for one minute until fragrant.
  • Add the ground turkey to the skillet. Break it up with a spoon and cook until no longer pink.
  • Sprinkle the curry powder over the turkey and stir to coat everything evenly.
  • Pour in the diced tomatoes with their juices and the chicken broth. Add the drained chickpeas.
  • Season with salt and pepper. Bring the mixture to a simmer and cook for 10 minutes, stirring occasionally, until the sauce thickens slightly.
  • Spoon the curry over the cooked rice and top with fresh cilantro if using.

Notes

Make a double batch of the curry base and freeze half for a quick meal later. The chickpeas continue to absorb flavor as it sits, so leftovers taste even better the next day. If the sauce thickens too much when reheated, add a splash of broth to loosen it. Skip the cilantro if you do not have it on hand.
Course: Main Course
Cuisine: Indian
Equipment: Large skillet, Medium pot, Wooden spoon