Ingredients
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2
-
2
-
4
-
3
-
1
-
1/2
-
1
-
2
-
1
-
1
-
-
-
-
-
Directions
Ground Turkey, Sweet Potato & Pea Curry,This recipe was somewhat inspired by Banriona’s Recipe #408979, 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!,Love this recipe! I came here bc I plan on making it AGAIN but can’t find my copy of it. It’s forgiving, I’ve used ground chicken or pork; butternut or cubed pumpkin; serrano, jalapeno or green bell pepper in the past due to that’s what I had in hand. It’s always good but it’s best with the ingredients listed. I seed the hot peppers if using & prefer it without the gram masala.,What level of spice would you say this dish has on a scale of 1-10 (mild ??> murder, lol) with the serranos? I’m a wimp when it comes to spice/chili peppers but love a little heat and omg love curry! Thank-you!
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Steps
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1
Done
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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
Done
|
Add the Salt, Turmeric, Cinnamon, Cumin, Cardamom, Chili Powder, & Ginger and Combine Well. Saute For 1 Minute. |
|
3
Done
|
Add the Ground Turkey & Stir Well. Cook Until Meat Is Browned (about 3-5 Minutes). |
|
4
Done
|
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
Done
|
Add the Peas and Garam Masala, and Cook Just a Bit More Until the Peas Are Warm. Add Salt & Pepper If Desired; Serve. |
