Ground Turkey, Sweet Potato & Pea Curry

Total Time
Prep 10 mins
Cook 35 mins

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 Nutrition


  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.
Most Helpful

This is a wonderful and easy to make curry! You took the rather tame flavors of ground turkey and sweet potatoes and really elevated them with all those spices. I used a jalapeno instead of the serrano as that's what I had on hand. The peas were a great addition to this too and you're right - it's very hearty, no rice needed ;) Thanks for sharing this recipe!

loof February 05, 2014

We really enjoyed this more unusual curry, I particularly liked the sweet potato, love sweet potato in curry and enjoyed the bright color! I used ground chicken, since that was what the supermarket had. As with most curries, flavours blend and improve over time, my DH had plenty left for lunch the next day and pronounced it excellent. I served this over rice, like my rice, and also made it go further! Another winner, rp, made for PRMR tag game

Karen Elizabeth April 04, 2013