Updated Nov 24, 2014Chatelaine
- Bring a large saucepan of water to a boil. Add pasta and cook according to package directions until al dente, 8 to 10 minutes.
- Meanwhile, mince garlic. Coarsely chop onion. If using fresh broccoli, cut florets into bite-size pieces. Peel stems, then slice into thin rounds. Set aside. Lightly coat a large wide saucepan with oil, then set over medium heat. When hot, add garlic and onion. Stir frequently until softened, 2 to 3 minutes. Stir in curry paste, ground coriander and cinnamon. Stir constantly until mixture is fragrant, about 30 seconds.
- Crumble in turkey. Using a fork, stir often to keep it crumbly and cook until no pink remains, about 5 minutes. Stir in milk and salt. Partially cover and simmer 5 minutes, then add broccoli and continue to cook, covered and stirring occasionally, until broccoli is tender-crisp, 5 to 7 more minutes. Remove from heat.
- Meanwhile, coarsely chop fresh coriander. When pasta is cooked, drain well, then stir into turkey mixture with yogurt and fresh coriander. Taste and add more salt and a squeeze of lime juice, if needed. Garnish with a dollop of yogurt.
Ground turkey or chicken are available year-round, so take advantage of this source of protein in your everyday dinner planning. We’ve paired it with nutrient-rich broccoli and a delicious hit of curry, coriander and aromatic cinnamon for a comforting weeknight pasta toss.
Broccoli is a nutritional powerhouse. Fresh or frozen, it’s packed with fibre and is an excellent source of many nutrients, including beta carotene, which may help prevent certain types of cancer. Toss broccoli into soups, stews and your favourite pasta.