- 1 tablespoon light oil (I used grapeseed oil)
- 1 medium onion, finely chopped
- 4 cloves of garlic, minced
- 1 1-inch piece of ginger, peeled and minced
- 2 teaspoons ground coriander
- 1 teaspoon regular or smoked paprika
- 1/2 teaspoon garam masala
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1/4 to 1/2 teaspoon cayenne (optional)
- 1 lb ground turkey
- 1 carrot, shredded
- 2 medium ripe tomatoes, chopped (or 1 15 oz can fire roasted tomatoes, drained)
- 1/4 cup water
- big pinch coarse salt and fresh ground pepper, to taste
- 1/2 cup frozen peas
- 3 teaspoons apple cider vinegar
- small handful cilantro leaves, chopped
- In a large nonstick skillet, heat oil over medium heat. Add onions to pan and cook until soft, about 5 minutes. Add garlic and ginger and stir, cooking for a minute longer. Add spices and cook for one minute, stirring constantly so that they don’t burn.
- Add ground turkey to pan and cook until brown and crumbled, about 5-7 minutes. Add shredded carrot, chopped tomatoes and water. Season well with salt and pepper.
- Simmer meat and vegetable mixture in partly covered pan for about 10 minutes, until liquid is absorbed. Stir in peas and cook for 5 minutes. Stir in vinegar and cilantro and taste for salt and pepper. Serve over cooked brown rice.
Recipe adapted from Kheema in the Aarti Paarti cookbook.