- ½ cupbasmati rice
- ½ small bunchcilantro
- 1 (15 oz) cangarbanzo beans (chickpeas)
- ¾ lbground turkey
- ½ cupplain Greek yogurt
- ½ mediumyellow onion
-  black pepper
-  curry powder
-  virgin coconut oil
- 1Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a small saucepan. Season the rice with salt and add water; bring the mixture to a boil over high heat.
½ cup basmati rice ¼ tsp salt 8 fl oz (1 cup) water
- 2Heat a sauté pan over medium-high heat.
- 3Peel and small dice onion. Wash and small dice tomatoes. Wash and dry cilantro. Shave leaves off the stems; discard the stems and mince the leaves.
½ medium yellow onion 2 tomatoes ½ small bunch cilantro
- 4Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce the heat to low. Cook the rice until the liquid is fully absorbed, 15 to 18 minutes. Once done, remove the rice from the heat and let it stand, still covered, for 5 minutes.
- 5Coat bottom of pan with oil. Add ground turkey and, breaking apart with a spoon, cook until browned and crumbly, 2-3 minutes. Transfer to a plate.
about 1 tbsp virgin coconut oil ¾ lb ground turkey
- 6Return pan to stove and add onion. Stirring frequently, cook until softened, 3-4 minutes.
- 7Drain and rinse chickpeas; place on paper towels and pat dry.
1 (15 oz) can garbanzo beans (chickpeas)
- 8Add curry powder to the onion and stir for 1-2 minutes.
1 tbsp curry powder
- 9Return turkey to pan. Add tomatoes, chickpeas, and ½ of the cilantro (save the rest for garnishing); stir to combine. Reduce heat to medium and cook until liquid thickens, 4-5 minutes.
- 10Reduce heat to low. Add yogurt, salt, and pepper. Stir to combine and cook for another 2-3 minutes.
½ cup plain Greek yogurt ¼ tsp salt ⅛ tsp black pepper
- 11Uncover the rice and fluff with a fork.
- 12To serve, place rice on a plate, top with curry, and garnish with remaining cilantro. Enjoy!