Description
A quick and nourishing weeknight dinner made with lean ground turkey, zucchini, and bell pepper simmered in a tomato-based sauce infused with warm Indian spices. It’s hearty, aromatic, and ready in just 30 minutes.
Ingredients
1 medium onion, diced
1 pound ground turkey breast
1 teaspoon salt
2 cloves garlic, minced
1 red bell pepper, seeded and diced
1 large zucchini, diced
1 tablespoon ginger, minced
1 tablespoon lemongrass, minced (optional)
1 tablespoon cumin
1 teaspoon smoked paprika
1 teaspoon garam masala
1 teaspoon cinnamon
1/2 teaspoon cayenne (optional)
1/4 teaspoon ground allspice
1 cup low-sodium tomato sauce
1/2 cup diced scallions
Cooking spray (for sautéing)
Instructions
- Heat a deep skillet over medium-high heat and lightly spray with cooking spray.
- Sauté the onions until soft and golden, about 5–6 minutes.
- Add ground turkey and salt. Cook until the meat is halfway done, about 5 minutes.
- Stir in bell pepper, garlic, zucchini, ginger, and lemongrass (if using) along with cumin, smoked paprika, garam masala, cinnamon, cayenne, and allspice.
- Cook until vegetables are tender, about 8–9 minutes.
- Pour in the tomato sauce, bring to a boil, then reduce heat and simmer for 5 minutes.
- Sprinkle diced scallions on top before serving and adjust seasoning as needed.
Notes
Can substitute ground turkey with chicken, beef, lentils, or chickpeas.
Serve with rice, naan, couscous, or tuck into lettuce wraps.
Leftovers store well in the fridge for 3 days or freeze for up to 2 months.
Increase cayenne or add chili for extra heat.
Frozen vegetables can be used if fresh are unavailable.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 260
- Sugar: 6g
- Sodium: 520mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 65mg
