Turkey Keema Curry

Ingredients

• 1¼ lb ground turkey
• 1 medium yellow onion
• 4 clove garlic
• 1 inch fresh ginger
• 14½ oz diced tomatoes
• 1 cup frozen peas
• 2 tbsp canola oil
• 1 tsp cumin seeds
• ½ tsp turmeric powder
• 1 tsp coriander powder
• 1½ tsp garam masala
• ½ tsp chili powder (optional)
• 1 tsp salt
• ¼ cup fresh cilantro (optional)
• 1½ cup basmati rice (optional)

Steps

1. Finely chop the onion, mince the garlic, and grate the ginger.
2. Heat oil in a large skillet or pot over medium heat. Add cumin seeds and cook until fragrant, about 30 seconds. Add chopped onion and cook until softened, 5-7 minutes.
3. Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant. Add ground turkey, breaking it up with a spoon, and cook until browned, about 8-10 minutes.
4. Drain any excess fat. Stir in turmeric, coriander, garam masala, chili powder (if using), and salt. Cook for 1 minute, stirring constantly.
5. Add diced tomatoes (undrained) and 1/2 cup water. Bring to a simmer, then reduce heat, cover, and cook for 15 minutes, stirring occasionally.
6. Stir in frozen peas and cook for another 5 minutes, or until peas are tender and the sauce has thickened. Adjust seasoning if needed.
7. Garnish with fresh cilantro, if desired. Serve hot with basmati rice or naan.