Get this rich and creamy Turkey Vegetable Curry on the table in under 60 minutes. Packed with chickpeas, zucchini, carrots and lean ground turkey, this hearty meal is surprisingly guilt-free.
(16-ounce) package JENNIE-O® Lean Ground Turkey
tablespoons olive oil
small onion, chopped
carrot, peeled and chopped
tablespoon curry powder
tablespoon tomato paste
(15-ounce) can chickpeas, rinsed and drained
small zucchini, chopped
cups vegetable broth
cup coconut milk
tablespoon fresh lime juice
tablespoon brown sugar
cup chopped fresh cilantro leaves
Spray a skillet with nonstick cooking spray. Preheat skillet over medium-high heat.
Add ground turkey to hot skillet. Stir to crumble, approximately 14 to 16 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer.
Heat oil and add onion and carrot and cook 7 minutes or until onion is translucent.
Stir in curry powder and tomato paste and cook 2 minutes.
Add ground turkey, chickpeas, zucchini, vegetable broth, coconut milk, lime juice and brown sugar.
Bring mixture to a boil.
Reduce heat to low and simmer 10 minutes.
Sprinkle with cilantro leaves.