It's a Keeper: Turkey Curry on Flatbread

I am such a fan of curry that I was pretty sure I couldn't go wrong with Turkey Curry on Flatbread from Every Day with Rachael Ray. I was in no mood to make a complicated recipe (some people think none of her recipes are complicated, but I do!), so I did the "look for a short list of ingredients" recipe selection method. This recipe also had the "only three steps to make it" benefit.

I didn't change much in this recipe, but you could really mix it up to have it include veggies or spices that you prefer. Next time, I might add some peppers to jazz it up a little bit. I think this is another example of Rachael teaching a method instead of just a recipe.

Here's the recipe with my comments in brackets:

1/4 cup plus 2 tablespoons extra-virgin olive oil
1 onion, chopped
1 tablespoon curry powder
1 pound ground turkey
1/2 cup feta or goat cheese, crumbled
1 cup plain whole milk yogurt, preferably Greek
Grated peel and juice of 1 lemon
1 large tomato, coarsely chopped
1/4 cup flat-leaf parsley leaves, finely chopped
Salt and pepper
4 pitas or other flatbread, warmed [I went for the whole wheat ones to make it even healthier]

1. In a medium skillet, heat 2 tablespoons olive oil over medium heat. Add the onion and curry powder and cook, stirring, until the onion is softened, about 5 minutes. Add the turkey and cook, breaking up the meat with a spoon, until browned, about 5 minutes. Stir in the cheese until blended. Remove from the heat and stir in the yogurt, lemon peel and lemon juice; set aside.

2. In a small bowl, mix the tomato, parsley and remaining 1/4 cup olive oil; season with salt and pepper. [It seemed like a lot of oil to me, so I'd just eyeball it.]

3. Place a warm pita on each plate, top with the turkey curry and tomato salad and fold over.