1 medium, halved and thinly sliced
Uncooked 99% fat-free ground turkey breast
2 medium clove(s), crushed through a press
Canned diced tomatoes
14½ oz, (1 can)
15 oz, (1 can), rinsed and drained
Plain fat free yogurt
Fresh mint leaves
- Heat 2 tsp oil in large skillet over medium-high heat. Add onion; cover and cook, stirring occasionally, until onion is softened, about 3 minutes. Add remaining 1 tsp oil. Add turkey and cook, breaking it apart with wooden spoon, until turkey is no longer pink, about 5 minutes.
- Add garlic, garam masala, turmeric, chili powder, and cumin and cook, stirring constantly, until fragrant, 30 seconds. Add tomatoes, lentils, water, and salt and bring to boil, stirring with wooden spoon to scrape up browned bits from bottom of pan. Reduce heat and simmer 3 minutes.
- Ladle evenly into 4 bowls and top evenly with yogurt. Sprinkle with mint.
- Serving size: generous 1 1/2 cups curry and 1 tbsp yogurt