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Prep Time: 0 min
Cook Time: 22 min

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Ingredients

For 6 Servings

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2 tbsp veg oil
1 onion,chopped fine
1 sweet potato,peeled and cut into 1/2 chunks
2 garlic cloves ,minced
1 tbsp curry powder
1/2 tsp ground cumin
4 cup chicken broth
1 (14.5 oz)can diced tomatoes with green chilies
1/2 cup long grain rice
1/3 cup creamy peanut butter
3 cup leftover turkey meat , cut into bite-sized pieces
2 tbsp lime juice
salt and pepper

Directions

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1 Heat oil in lg. dutch oven over med-high heat till shimmering. Cook onion and sweet potato until lightly browned,stirring frequently,about 5 mins. Stir in garlic,curry powder and cumin and cook until fragrant,about 30 seconds.
2 Whish in broth,tomatoes and rice and bring to a boil. Reduce heat to med-low and simmer,covered unti rice and potatoes are tender,about 15 mins.
3 Stir in peanut butter unti incorporated about 1 min.,then stir in turkey and lime juice. Season with salt and pepper. Serve

Directions

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1. Heat oil in lg. dutch oven over med-high heat till shimmering. Cook onion and sweet potato until lightly browned,stirring frequently,about 5 mins. Stir in garlic,curry powder and cumin and cook until fragrant,about 30 seconds.

2. Whish in broth,tomatoes and rice and bring to a boil. Reduce heat to med-low and simmer,covered unti rice and potatoes are tender,about 15 mins.

3. Stir in peanut butter unti incorporated about 1 min.,then stir in turkey and lime juice. Season with salt and pepper. Serve

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