Malaysian-style Turkey Curry

Malaysian-style Turkey Curry  Serves 4-6


2 Tbs. coconut oil
1 medium onion, chopped (about 1 cup)
3-5 cloves fresh garlic, minced
20 oz. package ground turkey (I use extra-lean)
15 oz. can diced tomatoes, pureed
1-2 Tbs. mild curry powder
5 Tbs. plain Greek-style yogurt
1 tsp. salt
1/2 lb. potatoes, peeled and diced
1/4 cup fresh cilantro, chopped

In a large skillet, heat coconut oil over medium high heat.  Add onion and sautè until soft.  Add garlic, then ground turkey.  Stir to break up large chunks of turkey as it cooks.  Once turkey is completely cooked through, add tomatoes and salt.  Taste mixture and adjust salt, as necessary.  Add curry powder and stir to mix completely.  Add potatoes and cover skillet.  Continue to cook until potatoes are soft.  Add water as needed to keep the mixture moist.  Once the potatoes are soft, remove from heat and stir in yogurt and cilantro.  Taste again and adjust seasoning.

Serve in lettuce wraps or with flat bread (such as pita, tortillas, naan, etc.)


Variations:

-Omit potatoes and spoon meat mixture into a baking dish. Cover with mashed potatoes and top with cheese, bake to heat through.

-Wrap meat/potato mixture in softened rice wrappers instead of lettuce leaves.

-Omit potatoes and serve meat mixture over Ninja Rice.