Turkey, Sweet Potato and Pea Curry

This chilly weather has me craving warm and hearty foods already!

Mikey and I are hugeeeeee curry fanatics and this turkey curry does not disappoint. It is a staple in our fall and winter dinner cycle and I thought I would share it with you today!

The combination of all the spices mixed with the jalapeno and ginger makes this curry a great cold-remedy. It clears your sinuses and calms you stomach. We like to serve this over jasmine rice and top it with a sprinkle of fresh basil or cilantro.

If you’re not a complete curry fan like us, you can try taming the spices down by about 1/2 teaspoon each. Or just omit spices you don’t like in your foods (cinnamon, cardamom) and gradually work up to those flavors!

You could add or subtract any of the veggies here as well as the ground turkey. Just as long as you let everything simmer in the coconut milk mixture until it is cooked through.

I hope you’ve started to mentally prepare for fall…I am almost there.

I bet Mikey a back rub that we still have one more 80 degree left before the cold and permanent fall weather sets in…It looks like this Saturday could be my chance at a victory…we shall see!

I hope to make some yummy fall dishes to share with you this weekend! Do you have any fall favorites? If so I would love to hear about them or see a link shared in my comments! I’m always searching for delicious new (or old to you, new to me) recipes!

Turkey, Sweet Potato and Pea Curry

Servings: 4-6
Time: 1 hour
Difficulty: easy
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Ingredients:

2 Tablespoons Oil (or Ghee)

2 Small Onions, Chopped

2 Serrano Peppers (I didn’t have any so I used a piece of jalapeno) chopped

3 Cloves Garlic, Diced

2 Tablespoons Fresh Ginger, Peeled and Minced

1 Teaspoon Salt

1/2 Teaspoon Ground Turmeric

1 Teaspoon Cinnamon

2 Teaspoons Ground Cumin

1 Teaspoon Ground Cardamom

1 Teaspoon Chili Powder

1/2 Teaspoon Garam Masala (optional)

1 Pound Ground Turkey

2 1/2 Cups Sweet Potatoes, Peeled and Chopped

1 14 1/2 oz Can Coconut Milk

1 Cup Water

1 Tablespoon Tomato Paste

1 Tablespoon Brown Sugar or Honey

5 oz Frozen Peas

Directions:

In a large pan heat oil over medium heat.

Saute onion, peppers and garlic for 3-5 minutes until onion has softened.

Add ginger and cook for another minute until fragrant.

Add salt, turmeric, cinnamon, cumin, cardamom, chili powder and stir until well combined and spices are fragrant, about 1 minute.

Add the ground turkey and cook until browned, 3-5 minutes.

Add sweet potato, coconut milk, 1/2 cup water, tomato paste and sugar/honey. Let simmer for about 20 minutes over low heat until the sweet potatoes are soft. Add remaining 1/2 cup of water if you feel the sauce is too thick or potatoes need to absorb more liquid.

Finally, add the peas and garam masala. Cook for about 5 more minutes and then season to taste. Serve over rice with Sriracha or fresh basil and cilantro sprinkled on top!