Ingredients
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2 tablespoons ghee or 2 tablespoons oil
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4 serrano peppers, chopped
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3 garlic cloves, minced
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1 teaspoon salt
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1/2 teaspoon ground turmeric
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1 teaspoon cinnamon
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2 teaspoons ground cumin
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1 teaspoon ground cardamom
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1 teaspoon chili powder
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2 tablespoons ginger, peeled & shredded
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1 lb lean ground turkey
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2 1/2 cups sweet potatoes, peeled & diced into bite-size pieces
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1 (14 1/2 ounce) can coconut milk (I use the light kind)
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1/2-1 cup water
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1 tablespoon tomato paste
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1 tablespoon palm sugar or 1 tablespoon brown sugar
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5 ounces frozen peas
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1/2-1 teaspoon garam masala
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2 small onions, chopped
Instructions
- 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.
- Add the salt, turmeric, cinnamon, cumin, cardamom, chili powder, & ginger and combine well. Saute for 1 minute.
- Add the ground turkey & stir well. Cook until meat is browned (about 3-5 minutes).
- 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.
- Add the peas and garam masala, and cook just a bit more until the peas are warm. Add salt & pepper if desired; serve.