Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 3 garlic cloves
• 2 tablespoons curry powder
• 2 teaspoons cumin
• 1 large potato, cut into 1/2-inch dice
• 1 1/2 lbs ground turkey
• 2 (14 ounce) cans diced tomatoes (with their juice)
• 2 teaspoons cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 lemon, juice of
• 1 cup plain yogurt (use whole yogurt, it's still way less fat than sour cream)

Instructions

1. In a large skillet, heat the oil over medium heat.

2. Heat the onion and garlic until beginning to soften.

3. Add curry powder and cumin.

4. Cook, stirring ocassionally until spices are aromatic and onion is transparent, about 7 to 10 minutes.

5. Meanwhile, place the potatoes in a microwave-safe bowl. Loosely cover with waxed paper. Microwave in 30 second intervals until beginning to soften, about 5 intervals (they will finish cooking in the skillet).

6. Add ground turkey (or ground meat of your choice) to skillet. Break into crumbles. Cook until no longer pink, stirring frequently.

7. Add diced potatoes.

8. Add tomatoes and juice.

9. Add cinnamon, salt, and pepper.

10. Stir a bit, but it's okay if everything is basically in layers.

11. When it's bubbling, reduce heat and cover. Cook for 12 to 15 minutes, stirring ocassionally, until potatoes are soft and flavorful. Add water or broth if it seems too dry.

12. Add lemon juice. Stir well.

13. Serve with a dollop of yogurt, or pass the yogurt for diners to add their own.