Ingredients:

  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tbsp curry powder
  • 1 tsp garam masala
  • 1/2 tsp ground cumin
  • 1/2 tsp turmeric powder
  • 1/4 tsp cayenne pepper
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 lb lean ground turkey
  • 1 cup crushed tomatoes
  • 1/2 cup full-fat coconut milk
  • 1/2 cup low-sodium chicken broth
  • 1 cup frozen peas
  • 1 tbsp fresh cilantro, chopped

Instructions:

  1. Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and sauté for 5–7 minutes until the edges are translucent and slightly golden.
  2. Stir in the minced garlic and grated ginger, cooking for another 60 seconds until the aroma is fragrant.
  3. Increase the heat to high and add the ground turkey. Use a meat masher or spatula to break the meat into very small crumbles. Cook until the turkey is no longer pink and has developed a light brown sear.
  4. Sprinkle the curry powder, garam masala, cumin, turmeric, cayenne, salt, and pepper directly over the meat. Stir constantly for 2 minutes to bloom the spices.
  5. Stir in the crushed tomatoes, coconut milk, and chicken broth. Bring to a simmer and cook until the sauce thickens and coats the meat.
  6. Fold in the frozen peas and cook for 2-3 minutes until heated through. Garnish with chopped fresh cilantro before serving.