ROASTED TOMATO AND CHICKPEA CURRY

Roasted Tomato and Chickpea Curry image

Provided by dicentra

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

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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

Steps:

In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 4 minutes.
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.
Add the roasted tomatoes, chickpeas, chicken broth and lemon zest. Season with salt and pepper. Cook for 10 minutes, stirring occasionally.
Reduce the heat to low and stir in the yogurt, cooking until just heated through.

Nutrition Facts : Calories 434.1, Fat 19, SaturatedFat 5, Cholesterol 70.7, Sodium 816.5, Carbohydrate 40.4, Fiber 8.2, Sugar 9.3, Protein 28.7