Indian Ground Turkey Bowls

Indian Ground Turkey Bowls combine bold spices, tasty turkey, and veggies, all topped with a refreshing cucumber-yogurt sauce!

Prep Time20

Total Time20

Course: Dinner

Cuisine: Healthy, Indian

Keyword: Indian Ground Turkey Bowls

Servings: servings

Cost: $10.85

Ingredients

3 tablespoons olive oil
2 cups yellow onion very finely diced, 1 large
1 tablespoon + 1 teaspoon minced ginger
1 tablespoon + 1 teaspoon minced garlic
1 pound ground turkey lean (93/7)
1/8 teaspoon ground cayenne pepper optional
1-1/2 teaspoons garam masala see note 1
1-1/2 teaspoons ground cumin
1-1/2 teaspoons ground coriander
1/2 teaspoon ground turmeric
1 teaspoon beef bouillon powder
Salt and pepper
1 cup chicken broth
1 cup frozen peas optional
Yogurt-cucumber sauce for serving, see note 2
Cooked basmati rice for serving, see note 3
Naan for serving, see note 4
Roasted carrots for serving, optional

US - Metric

Instructions

In a cast-iron pan 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.
Add turkey and cook, breaking it up as you go, until it changes from pink to light brown. Add all the spices (including beef bouillon). Season to taste; I add 3/4 tsp salt and 1/4 tsp pepper. Finish browning and crumbling through. If there is excess liquid, drain it off.
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 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 is a blend of several spices; it’s key for rich, complex flavor. Don’t skip it!

Note 2: Yogurt-cucumber sauce: In a medium 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, and cover with a kitchen towel.
Microwave: Heat wrapped in a damp towel for 15 seconds.
Toaster: Pop mini naan (like Stonefire®) in a toaster.

Note 4: Use this “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. I use these little containers for the sauce!

Storage: To store leftovers, keep the turkey mix in an airtight container in the fridge for up to 3 days. Store the cucumber-yogurt sauce separately in another container. Reheat the turkey and veggies in the microwave or on the stovetop, and add the sauce fresh when ready to eat.

Nutrition