Roasted Tomato and Chickpea Curry |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is from Everyday with Rachael Ray. Ingredients:
2 tablespoons olive oil |
1 medium onion, chopped |
1 garlic clove, chopped |
3/4 lb ground turkey |
2 tablespoons curry powder |
2 teaspoons ground coriander |
1 tablespoon ground cumin |
2 1/2 cups fire-roasted tomatoes, chopped |
1 (15 ounce) can chickpeas, drained |
1 cup chicken broth |
salt and pepper |
1/2 lemon, zest of |
1 1/2 cups plain yogurt |
Directions:
1. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 4 minutes.
2. Move the onion to the side of the pan, add the ground turkey, curry powder, coriander and cumin and cook over medium-high heat until the tukey is browned and cooked through; about 6 minutes.
3. Add the roasted tomatoes, chickpeas, chicken broth and lemon zest. Season with salt and pepper. Cook for 10 minutes, stirring occasionally.
4. Reduce the heat to low and stir in the yogurt, cooking until just heated through.
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