Recipe by @eatmovemake for Great American Turkey Company
- 1 package of GATC Spicy Masala Turkey Breast Strips
- 1 russet potato, peeled and chopped into 1⁄2 inch pieces
- 2 tablespoons olive oil
- 1 Anaheim pepper, diced (for a kick of heat, use a jalapeño pepper instead)
- 1⁄2 onion, diced
- 2 cloves garlic, minced
- 14 1⁄2 ounce can chicken broth
- 10 ounce can tomatoes with green chilies, diced
- 15 ounce can chickpeas, drained
- 1 teaspoon garam masala
- 1 tablespoon red curry powder
- 1⁄2 teaspoon cumin
- 1/4 teaspoon cardamom
- 2 teaspoons black pepper
- 2 cups fresh spinach, chopped
- 1/4 cup plain Greek yogurt
In a saucepan, add potatoes and fill with water until level is an inch above the potatoes. Over high heat bring to a boil.
Reduce temperature and let simmer for about 5-10 minutes until potatoes are tender. Drain water and set aside.
In a large frying pan over medium-high heat, add olive oil, GATC Spicy Masala Turkey Strips, Anaheim pepper and onion.
Stirring frequently, cook for 5-10 minutes until internal temperature reaches 165°F and veggies are softened. Add garlic and cook for another 2 minutes.
In your saucepan with potatoes, add turkey strips and mixed vegetables. Then add broth, tomatoes, chickpeas, garam masala, red curry powder, cumin, cardamom and black pepper.
Over high heat, bring to a boil then reduce temperature to a simmer. Cover and cook for 15 minutes, stirring occasionally. Then add spinach and cook for 5 more minutes.
Remove saucepan from heat and let cool for about 5 minutes. Finally, add in Greek yogurt and mix until thoroughly combined.
Serve with cauliflower, rice, noodles or with naan bread.
Gobble up and enjoy!