Ground Turkey, Sweet Potato & Pea Curry |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This recipe was somewhat inspired by Banriona's Shawarma Spiced Shepherds Cottage Pie, which I thought was a great Americanized twist on a classic Lebanese recipe. In the same vein, this is like a flavorful Indian curry crossed with a traditional stew. No rice or naan needed, as it's very filling. Perfect for a cold winter night! Ingredients:
2 tablespoons ghee or 2 tablespoons oil |
2 small onions, chopped |
4 serrano peppers, chopped |
3 garlic cloves, minced |
1 teaspoon salt |
1/2 teaspoon ground turmeric |
1 teaspoon cinnamon |
2 teaspoons ground cumin |
1 teaspoon ground cardamom |
1 teaspoon chili powder |
2 tablespoons ginger, peeled & shredded |
1 lb lean ground turkey |
2 1/2 cups sweet potatoes, peeled & diced into bite-size pieces |
1 (14 1/2 ounce) can coconut milk (i use the light kind) |
1/2-1 cup water |
1 tablespoon tomato paste |
1 tablespoon palm sugar or 1 tablespoon brown sugar |
5 ounces frozen peas |
1/2-1 teaspoon garam masala (optional) |
Directions:
1. In a large saucepan, heat the ghee/oil over medium-high heat. Saute the onion, pepper and garlic for 3-5 minutes, or until the onion has softened.
2. Add the salt, turmeric, cinnamon, cumin, cardamom, chili powder, & ginger and combine well. Saute for 1 minute.
3. Add the ground turkey & stir well. Cook until meat is browned (about 3-5 minutes).
4. Add the sweet potato, coconut milk, 1/2 cup water, tomato paste and sugar. Stir well & bring to a boil, then lower heat & simmer for 20 minutes, or until the sweet potatoes are cooked through. Add the other 1/2 cup water if too much liquid gets cooked off to your liking.
5. Add the peas and garam masala, and cook just a bit more until the peas are warm. Add salt & pepper if desired; serve.
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