Ingredients
4
4 servings
- •3 teaspoons butter
- •1 large onion, minced
- •3 cloves garlic, minced
- •¼ teaspoon ground ginger
- •1 pound ground turkey
- •salt and ground black pepper to taste
- •1 teaspoon ground coriander
- •1 teaspoon ground cumin
- •1 teaspoon ground chile pepper
- •1 teaspoon ground turmeric
- •1 teaspoon garam masala
- •1 teaspoon ground cinnamon
- •1 russet potato, diced
- •1 cup frozen peas
- •½ cup tomato sauce
- •½ cup water
- •1 bay leaf
- •1 red bell pepper, minced
- •2 tablespoons chopped fresh cilantro
- •1 tablespoon olive oil
- •1 cup black (forbidden) rice
- •4 cups water
- •½ teaspoon ground cinnamon
- •1 dash ground cloves
- •salt and ground black pepper to taste
Instructions
- Melt butter in a large saute pan over medium heat. Add onion and cook until translucent, about 8 minutes. Add garlic and ginger; cook for 2 minutes more. Add turkey; cook and stir until browned, 5 to 7 minutes. Season with salt, pepper, coriander, cumin, ground chile, turmeric, masala, and cinnamon. Stir well.
- Add potato, peas, tomato sauce, water, and bay leaf. Reduce heat to low and cover. Simmer until potato is tender, 20 to 25 minutes. Add bell pepper and cilantro; simmer until heated through, 5 to 10 minutes more.
- Meanwhile, heat olive oil in a separate pan over medium-high heat. Saute rice in the hot oil for 2 to 3 minutes. Add water; bring to a boil. Reduce heat to low and simmer until rice is tender, 20 to 40 minutes. Drain off excess water. Add cinnamon, cloves, salt, and pepper.
Nutritional Facts
Per 4 servings
- Calories: 506
- Carbohydrate: 60g
- Fat: 17g
- Fiber: 6g
- Protein: 31g
- Sugar: 7g
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