Heat olive oil in a large pan over medium high heat and add onion. Sautee until softened, about 3 minutes. Stir in garlic and cook 30 additional seconds to release flavor.

Add ground turkey and spices (salt through cayenne) to the pan. Use a wooden spoon to break down turkey as it browns, about 7-9 minutes.

Toss zucchini, red pepper and corn into the pan and continue to cook with the turkey until veggies soften, 4-5 minutes.

Pour chicken broth into the pan and use wooden spoon to scrap up any browned bits from bottom of the pan. Add kale and cook until wilted, 2-3 minutes.

Stir in tomato sauce and cook until warmed through, about 5 minutes. Check for seasoning at this point and adjust accordingly.

Serve over brown rice and garnish with fresh cilantro and plain yogurt if you wish.