Ground Turkey Sweet Potato Pea Curry Food

TURKEY SHEPHERD'S PIE WITH SWEET POTATO

Steps:

• For the mashed sweet potatoes: Scoop sweet potato flesh into a large bowl and mash with a fork or potato masher. Mix in the cream, butter, coriander, ginger and egg yolks. Season to taste with salt and pepper. Scrape into a pastry bag and set aside.
• For the topping: Mix the cheeses, breadcrumbs and fresh thyme together in a bowl. Set aside.
• For the shepherd's pie: Preheat oven to 375 degrees F.
• Render down the bacon in a large saute pan or braiser over medium heat until crispy. Remove to a paper towel-lined plate, leaving the fat in the pan. Add the ground turkey to the pan, and cook, stirring often and breaking apart with a wooden spoon, until evenly browned, 5 to 7 minutes. Remove from pan and set aside. Add the onion, leek and sage, and cook until caramelized, another 7 to 10 minutes.
• Stir in the pine nuts, flour, tomato paste, coriander and ginger and cook for 2 more minutes. Add the chicken stock, carrots and meat, then return to a simmer and cook until reduced and nappe (when it thickly coats the back of a spoon), another 10 to 15 minutes. Taste for seasoning.
• Top with an even layer of the sweet potato mixture. Sprinkle evenly with the breadcrumb topping. Bake until golden brown, about 1 hour. Sprinkle with chopped parsley and serve.

VEGAN SWEET POTATO CHICKPEA CURRY

Steps:

• Heat oil in a skillet over medium heat and cook onion, garlic, and ginger until softened, about 5 minutes. Add chickpeas, tomatoes, coconut milk, and sweet potato. Bring to a boil, reduce heat to low and simmer until tender, about 15 minutes.
• Season with garam masala, cumin, turmeric, chile flakes, and salt. Add spinach right before serving.

ONE-DISH GROUND TURKEY SWEET POTATO SKILLET

Steps:

• In a large skillet, cook turkey, onion, shallot and garlic over medium heat until turkey is no longer pink and vegetables are tender, 8-10 minutes, breaking up turkey into crumbles; drain. Add tomato paste; cook and stir 1 minute longer., Add sweet potato, broth, smoked paprika, salt and pepper. Bring to a boil; reduce heat. Simmer, covered, until sweet potatoes are tender, about 10 minutes, stirring occasionally. Add kale and red pepper flakes; cook and stir until kale is wilted, about 2 minutes. Serve with avocado and if desired, mint. Freeze option: Freeze cooled mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary. Serve with avocado and, if desired, mint.

GROUND TURKEY, SWEET POTATO & PEA CURRY

Steps:

• 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.
• Add the salt, turmeric, cinnamon, cumin, cardamom, chili powder, & ginger and combine well. Saute for 1 minute.
• Add the ground turkey & stir well. Cook until meat is browned (about 3-5 minutes).
• 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.
• Add the peas and garam masala, and cook just a bit more until the peas are warm. Add salt & pepper if desired; serve.

SWEET POTATO & PEA CURRY

Steps:

• Heat the curry paste in a large pan and stir in the onion. Cover and cook for 5 mins, stirring occasionally, until softened. Add the potatoes, stock and coconut milk to the pan and bring to the boil.
• Turn the heat down and simmer the curry for 20 mins until the potato has softened. Add the peas, bring back to the boil and simmer for 2 mins more. Season to taste and spoon the curry into bowls. Scatter over the coriander before you tuck in.

SWEET POTATO & PEA CURRY

Steps:

• Heat the curry paste in a large pan and stir in the onion.
• Cover and cook for 5 mins, stirring occasionally, until softened.
• Add the potatoes, stock and coconut milk to the pan and bring to the boil.
• Turn the heat down and simmer the curry for 20 mins until the potato has softened.
• Add the peas, bring back to the boil and simmer for 2 mins more.
• Season to taste
• spoon the curry into bowls.
• Scatter over the coriander before eating.

SWEET POTATO CURRY

Steps:

• Chop sweet potato, squash, and beans while you are waiting for pot to boil.
• Throw beans and squash in boiling pot and blanch for 3-5 minutes then remove from pot. Bring water back to a rolling boil.
• Once pot is at a rolling boil add chopped sweet potatoes and cook until almost fork tender.
• Once sweet potato is done drain pot and place sweet potatoes in a hot pan with one tbl of coconut oil. Sear all edges of pieces. Once pieces are crisp remove (gently) from pan.
• Add another tbl spoon of coconut oil to pan. Heat on medium.Add chopped onion and saute until tender. Add beans and squash to hot pan and sear vegetables until soft.
• In separate pan heat tablespoon of coconut oil on medium to low heat. Add tablespoon of curry powder and saute for a minute. Add minced garlic, cayenne, and red pepper flakes to saute. Lastly turn down heat, temper milk and then add remainder to pan. Stir and bring to simmer.
• Once curry sauce is thick and creamy pour over the mixed vegetables and toss. Serve with rice.