SAUTE: In a cast iron skillet over high heat, add olive oil. Once oil is hot, add onion, ginger, and garlic. Sauté until they start to turn translucent (~3-5 minutes).
GROUND TURKEY: Add turkey and cook, breaking it up as you go, until it changes from pink to light brown. Add all the spices. Season to taste, I add ¾ tsp salt and ¼ tsp pepper. Finish browning and crumbling through. If there is excess liquid, drain off.
SIMMER: Pour in chicken broth, stir, then cover with a lid. Reduce heat to medium and let it simmer for 8-10 minutes or until most of the broth has evaporated. Remove the lid and stir in frozen peas. Adjust seasoning if necessary.
SERVE: Serve over rice with cucumber yogurt sauce (See Note 2). Optional sides include roasted carrots and toasted naan (See Note 3).
Video
Notes
Note 1: Garam Masala: This is is blend of several spices, it's key for rich, complex flavor. Don't skip it!Note 2: Yogurt-cucumber sauce: In a medium-sized bowl, mix 1/2 cup plain, full-fat Greek yogurt, 1/2 cup finely chopped English or Persian cucumber, 2 tablespoons chopped fresh cilantro, 2 teaspoons chopped green onions, and 1/4 teaspoon each of cumin, coriander, and fine sea salt. Refrigerate and stir before serving.Note 3:Naan warming methods:
Stovetop: Spray with cooking oil, grill for char marks, cover with a tea towel.
Microwave: Heat wrapped in a damp towel for 15 seconds.
Toaster: Pop mini naan (like Stonefire®)in a toaster.
Note 4: Use our "How To Make White Rice" guide for a week's worth of perfectly cooked rice.
Note 5: Divide meals and sides in meal prep containers for convenient, nutritious meals throughout the week. We use these little containers for the sauce!