Curried Ground Turkey Skillet with Green Beans and Basmati Rice

A quick and vibrant skillet dish featuring lean ground turkey and crisp-tender green beans in a rich, spiced tomato-cream sauce, served alongside fluffy basmati rice.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 2
• Cuisine: Indian
• Difficulty: Easy
• Cost: $5.87/serving

Dietary

• Gluten-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein
• High-Fiber

Tags

• quick
• healthy
• comfort food
• savory
• budget-friendly
• stir-fry

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion (medium, diced)
• 2 clove garlic (minced)
• 1 teaspoon fresh ginger (grated)
• 1 pound ground turkey (lean)
• 1.5 teaspoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon turmeric powder
• 1 can diced tomatoes (14.5 ounce, undrained)
• 0.25 cup light cream
• 12 ounce green beans (fresh, trimmed and halved)
• 1 cup basmati rice (uncooked)
• 1.25 teaspoon salt
• 0.25 teaspoon black pepper
• 0.25 cup fresh cilantro (chopped)

Instructions

1. Cook the basmati rice: Bring 2 cups of water to a boil in a small saucepan. Add 1 cup of basmati rice and 1/4 teaspoon of salt. Cover, reduce heat to low, and simmer for 15-18 minutes, or until the water is absorbed and the rice is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
2. While the rice cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add 1 diced yellow onion and cook until softened, about 3-4 minutes.
3. Add 2 minced garlic cloves and 1 teaspoon of grated fresh ginger to the skillet. Cook for 1 minute more until fragrant.
4. Add 1 pound of ground turkey to the skillet. Break it apart with a spoon and cook until browned, about 5-7 minutes. Drain any excess fat if necessary.
5. Stir in 1 1/2 teaspoons of curry powder, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, and 1/2 teaspoon of turmeric powder. Cook for 1 minute, stirring constantly, until aromatic.
6. Pour in 1 can of undrained diced tomatoes, 1/4 cup of light cream, 12 ounces of green beans, and the remaining 1 teaspoon of salt and 1/4 teaspoon of black pepper. Bring to a simmer.
7. Reduce heat to medium-low, cover, and cook for 8-10 minutes, or until the green beans are tender-crisp and the sauce has slightly thickened. Stir occasionally.
8. Serve the curried turkey and green bean skillet over the cooked basmati rice. Garnish with 1/4 cup of chopped fresh cilantro if desired.

Notes

Leftovers store well in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Nutrition (per serving)

• Calories: 948
• Protein: 50.5 g
• Carbohydrates: 98.6 g
• Fat: 35.5 g
• Fiber: 8 g
• Sodium: 725 mg
• Saturated Fat: 10.1 g
• Sugar: 7.3 g
• Cholesterol: 115 mg