Turkey Tikka-Style Tomato Curry with Cauliflower

Steps

1. Prepare first: cube the turkey breast, mince the garlic, grate the ginger, chop the onion, cut the cauliflower into florets and rinse the rice.
2. In a bowl, stir together the Greek yogurt, half the garlic, half the ginger, half the curry powder, the paprika and 2 g of the salt. Add the turkey breast, toss to coat and marinate in the fridge for 20 minutes.
3. Meanwhile, bring 470 g of the water to a boil in a small pot, add the rice and 1 g of the salt, cover and simmer on low for 15 minutes; rest off the heat, covered, until serving.
4. Heat half the canola oil in a Dutch oven over medium-high heat. Lift the turkey from the marinade, keeping the leftover marinade in the bowl, and sear the turkey in batches for 2 to 3 minutes per side until browned; transfer to a plate (it will finish cooking in the sauce).
5. Lower the heat to medium and add the remaining half of the canola oil and the onion; cook 6 to 8 minutes until golden.
6. Add the remaining half of the garlic, the remaining half of the ginger, the remaining half of the curry powder and the cumin; stir 1 minute until fragrant. Stir in the tomato paste and cook 1 minute more.
7. Add the canned tomatoes, the remaining 150 g of water, the remaining 3 g of salt and the cauliflower. Cover and simmer 12 minutes until the cauliflower is nearly tender.
8. Stir the reserved marinade into the sauce, then return the turkey and its juices to the pot with the peas. Simmer uncovered for 8 to 10 minutes, stirring now and then, until the sauce thickens and the turkey reaches 165°F (74°C) inside.
9. Stir in the lemon juice, fluff the rice, and serve the curry over the rice topped with the cilantro.