Ground Turkey & Chickpea Curry with Basmati Rice

Directions

1. Rinse the basmati rice under cold water using a strainer, then transfer it to a small saucepan. Add salt and enough water, bring to a boil, then reduce heat and simmer until the liquid is absorbed and the rice is tender, about 15 to 18 minutes. Keep it covered off the heat for 5 minutes after cooking.
2. Heat a stainless steel sauté pan over medium-high heat and lightly coat the bottom with virgin coconut oil.
3. Peel and dice the yellow onion; dice the tomatoes and rinse and dry the cilantro. Remove the cilantro leaves from the stems and mince the leaves.
4. Once the rice is simmering, add the ground turkey to the pan and cook, breaking it apart, until browned and crumbly, 2 to 3 minutes. Transfer the turkey to a plate.
5. In the same pan, add the onion and cook, stirring often, until softened, about 3 to 4 minutes.
6. Rinse and pat dry the chickpeas, then add them to the pan along with curry powder and stir for 1 to 2 minutes to toast the spices.
7. Return the turkey to the pan, add the tomatoes, half of the cilantro, and the chickpeas. Stir to combine and simmer over medium heat until the liquid thickens, about 4 to 5 minutes.
8. Lower the heat to a gentle simmer and stir in the yogurt with salt and pepper. Cook for another 2 to 3 minutes, adjusting seasoning as needed.
9. Fluff the cooked rice with a fork. Plate the rice, top with the curry, and garnish with the remaining cilantro before serving.