Go Back
–+ servings
Print

Harissa Turkey Stir Fry

Prep Time 15 minutes
Cook Time 25 minutes
Servings 2 servings
Calories 507kcal

Ingredients

  • 1 cup Eggplant cut into chunks
  • 2 tbsp Extra-virgin olive oil or another neutral high-heat oil, divided
  • 2 tbsp Red onion diced
  • 2 tbsp Green bell pepper diced
  • 1/2 tbsp Fresh ginger minced
  • 6 oz Ground turkey
  • 1/4 tsp Harissa paste use to taste or preferred level of spice
  • 1 tsp Thai red curry paste
  • 1/4 cup Chicken broth
  • Fresh cilantro for garnish
  • 1 Pita bread cut into wedges

Bulgur

  • 1/2 cup Bulgur wheat
  • 1/2 cup Chicken broth
  • 1 tsp Extra-virgin olive oil
  • 1/4 tsp Lemon juice
US Customary - Metric

Instructions

  • Preheat the oven to 400 degrees.
  • Toss the eggplant with half of the oil and season with salt and pepper. Place on a baking sheet and cook in the oven until tender and deep golden brown.
  • For the bulgur: Bring the broth to a boil, cook according to the instructions on the package. Once cooked, stir in oil, lemon juice to taste, and season with salt and pepper to taste. Cover with a lid and set aside to keep warm.
  • Heat a nonstick pan on medium heat. Once hot, add the oil. Saute the onion and pepper until they start to soften. Stir in the ginger and saute until fragrant. Crumble in the turkey and brown well while breaking it up into smaller pieces until it is no longer pink. Stir in the harissa, red curry, and broth. Bring to a simmer to concentrate the flavor. Season with salt and pepper to taste.
  • Serve the turkey with eggplant and bulgar. Garnish with cilantro. Serve with pita.

Notes

For this stir fry use any vegetables you have on hand you may not be using to add to the dish

Nutrition

Calories: 507kcal | Carbohydrates: 60g | Protein: 23g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 465mg | Potassium: 662mg | Fiber: 7g | Sugar: 6g | Vitamin A: 486IU | Vitamin C: 20mg | Calcium: 61mg | Iron: 2mg