Golden Lentil and Turkey Curry with Basmati Rice

A deeply flavorful and aromatic Indian-inspired curry featuring lean ground turkey and hearty brown lentils, served alongside fluffy basmati rice and perfectly roasted cauliflower.

• Prep: 20 min
• Cook: 40 min
• Total: 1 hr
• Servings: 6
• Cuisine: Indian
• Difficulty: Medium
• Cost: $3.68/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Low-Fat
• Low-Sugar
• Low-Saturated-Fat
• Low-Cholesterol

Tags

• comfort food
• spicy
• healthy
• one-pot
• roast
• rich

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion (medium, diced)
• 2 clove garlic (minced)
• 1 pound ground turkey (93/7 lean)
• 1.5 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon turmeric powder
• 0.25 teaspoon cayenne pepper
• 1 can diced tomatoes (14.5 ounce, undrained)
• 1 cup brown lentils (rinsed)
• 4 cup vegetable broth
• 0.5 cup coconut milk
• 1 teaspoon salt
• 0.5 teaspoon black pepper (freshly ground)
• 0.25 cup fresh cilantro (chopped, for garnish)
• 1.5 cup basmati rice
• 3 cup water (for rice)
• 1 cauliflower (cut into florets)

Instructions

1. Preheat oven to 400°F (200°C). Toss the cauliflower florets with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper on a baking sheet. Roast for 20-25 minutes, or until tender and slightly caramelized. Meanwhile, prepare the curry and rice.
2. Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the diced yellow onion and cook until softened, about 5 minutes.
3. Add the ground turkey to the pot and cook, breaking it up with a spoon, until no longer pink, about 7-8 minutes.
4. Stir in the minced garlic, 1 1/2 teaspoons ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon turmeric powder, and 1/4 teaspoon cayenne pepper. Cook for 1 minute until fragrant.
5. Pour in the can of diced tomatoes (undrained), rinsed brown lentils, and 4 cups of vegetable broth. Bring to a simmer, then reduce heat to low, cover, and cook for 25-30 minutes, or until the lentils are tender.
6. While the curry simmers, cook the basmati rice. Combine 1 1/2 cups basmati rice, 3 cups water, and 1/2 teaspoon salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.
7. Stir the 1/2 cup full-fat coconut milk into the curry. Season with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper to taste. Simmer for another 5 minutes to allow flavors to meld.
8. Serve the Weeknight Golden Lentil and Turkey Curry hot over fluffy basmati rice, garnished with fresh cilantro if desired, and with a side of roasted cauliflower.

Nutrition (per serving)

• Calories: 513
• Protein: 29.7 g
• Carbohydrates: 72.7 g
• Fat: 11.6 g
• Fiber: 6.8 g
• Sodium: 1102 mg
• Saturated Fat: 4.5 g
• Sugar: 9 g
• Cholesterol: 60 mg