Ingredients
- 2 tbsp Extra-virgin olive oil
- 1/4 cup Red onion chopped
- 2 clove Garlic minced
- 1/2 lb Ground turkey
- 1/2 tsp Ground cumin
- 1/2 tsp Smoked paprika
- 1/4 tsp Ground cinnamon
- 1 cups Chicken broth
- 1/2 cups Tomato chopped
- 1 cups Sweet potatoes diced small
- 2 Naan bread
- 1 tsp Fresh mint chopped
- 1 tsp Fresh cilantro chopped
Instructions
- Heat a pot on medium heat.
- Once hot, add the oil. Sauté the onion and garlic until softened. Crumble in the turkey, cumin, cinnamon, and smoked paprika. Brown while breaking it up into smaller pieces until it is no longer pink.
- Add the broth, tomato, and potaotes. Season with salt and pepper. Cover with a lid. Bring to a low simmer, cook until the potatoes are tender.
- Warm the naan on both sides in a nonstick pan on medium heat. Then cut into wedges.
- Remove the lid and continue to simmer to build flavor.
- Portion with a slotted spoon. Drizzle 1 to 2 tablespoons of the remaining broth over top for moisture. Serve with naan. Garnish with mint and cilantro.
Notes
Increase the amount to batch cook this meal to have throughout the week
Nutrition
Calories: 420kcal | Carbohydrates: 62g | Protein: 25g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 1248mg | Potassium: 1784mg | Fiber: 15g | Sugar: 13g | Vitamin A: 867IU | Vitamin C: 148mg | Calcium: 170mg | Iron: 6mg

Keema
Ingredients
- 2 tbsp Extra-virgin olive oil
- 1/4 cup Red onion chopped
- 2 clove Garlic minced
- 1/2 lb Ground turkey
- 1/2 tsp Ground cumin
- 1/2 tsp Smoked paprika
- 1/4 tsp Ground cinnamon
- 1 cups Chicken broth
- 1/2 cups Tomato chopped
- 1 cups Sweet potatoes diced small
- 2 Naan bread
- 1 tsp Fresh mint chopped
- 1 tsp Fresh cilantro chopped
Instructions
- Heat a pot on medium heat.
- Once hot, add the oil. Sauté the onion and garlic until softened. Crumble in the turkey, cumin, cinnamon, and smoked paprika. Brown while breaking it up into smaller pieces until it is no longer pink.
- Add the broth, tomato, and potaotes. Season with salt and pepper. Cover with a lid. Bring to a low simmer, cook until the potatoes are tender.
- Warm the naan on both sides in a nonstick pan on medium heat. Then cut into wedges.
- Remove the lid and continue to simmer to build flavor.
- Portion with a slotted spoon. Drizzle 1 to 2 tablespoons of the remaining broth over top for moisture. Serve with naan. Garnish with mint and cilantro.
Notes
Increase the amount to batch cook this meal to have throughout the week
Nutrition
Calories: 420kcalCarbohydrates: 62gProtein: 25gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 36mgSodium: 1248mgPotassium: 1784mgFiber: 15gSugar: 13gVitamin A: 867IUVitamin C: 148mgCalcium: 170mgIron: 6mg
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