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Ground Turkey, Sweet Potato & Pea Curry

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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!”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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