Ground Turkey, Sweet Potato & Pea Curry

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!

• Ready In: 45 mins
• Serves: 4

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 1/2ounce) 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.