|2 tbsp||(30 mL) Vegetable oil|
|1 lb||(454 g) Maple Leaf Prime Naturally® Extra Lean Ground Turkey|
|3 tbsp||(45 mL) Tandoori curry paste|
|3||Cloves garlic, minced|
|1 tbsp||(15 mL) Freshly grated ginger|
|3 tsp||(15 mL) Garam masala, divided|
|1||(28 oz) Can diced tomatoes|
|1 cup||(250 mL) Chicken broth|
|2 cups||(500 mL) Diced pumpkin or butternut squash|
|Salt and pepper|
|1||(19 oz/540 mL) Can chickpeas, rinsed and drained|
|2 tbsp||(30 mL) Chopped fresh cilantro|
HEAT oil in a large pot over medium-high. Add turkey and cook, breaking apart with the back of a wooden spoon for 10-12 minutes or until golden brown. Stir in tandoori paste; add onions, garlic and ginger. Cook for 2-3 minutes or until onions begin to soften and become translucent. Stir in 2 tsp (10 mL) garam masala, cook for 1-2 minutes and add tomatoes, chicken broth and pumpkin.
SEASON with salt and pepper and continue to cook for 20-30 minutes or until the pumpkin is tender. Stir in chickpeas and remaining garam masala. Adjust seasoning if necessary. Spoon into serving bowls and sprinkle with cilantro.
Serve with warm naan bread.
Show More Comments
No Comments yet