Ingredients
Equipment
Method
- In a mini food processor or you can chop by hand finely chop tomato, garlic and cilantro.
- In a large skillet, brown turkey and season with salt and cumin to taste.
- When meat is browned and cooked through add scallions, chopped tomato mixture, peas, potato, tomato sauce, water, cumin, salt and bay leaf.
- Cover and simmer over medium-low heat until potatoes are cooked through, about 25 minutes stirring occasionally.
- Add more water if needed. Remove bay leaf and serve over rice if desired.
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to three days. Reheat on the stovetop for best results.
- Freezing: You can freeze this dish for up to three months. Ensure it's cooled before transferring to freezer-safe containers.
- Pairing: Consider serving with a fresh garden salad or crusty bread to balance the meal.
- Meal Prep: This dish is great for meal prep. Make a large batch and portion it out for easy lunches or dinners.
- Spice it Up: If you love heat, feel free to add some chili flakes or your favorite hot sauce when cooking!
