2 tablespoons vegetable oil
1/2 medium yellow onion, chopped
1/2 green bell pepper, chopped
2 cloves garlic, minced
1 lb ground turkey
3/4 cup Red Duck Curry Ketchup
1 cup water or low-sodium broth
4 cups cooked rice
2 cups shredded red cabbage
Juice of one lime
Salt and freshly ground black pepper to taste
Fresh cilantro, for topping (optional)

In a large skillet over medium-high heat, heat up the vegetable oil. Add onion and bell pepper and cook until onion is soft and translucent, 2-3 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds.

Add turkey and use a wooden spoon to break it up. Stir in the Red Duck Curry Ketchup and water or broth, cover and lower heat to medium-low. Simmer for 10-15 minutes, until turkey is cooked through. Season to taste with salt and pepper.

While turkey is cooking, toss the shredded red cabbage with the lime juice and salt and set aside.

To assemble bowls, divide rice between four bowls and top with the turkey mixture. Top everything with fresh cilantro and the red cabbage for brightness and crunch. Voila!

Serves 4.