Low-Sulfur Indian Turkey & Sweet Potato Curry

Ingredients

• 1 lb turkey
• 2 medium sweet potatoes
• 2 tbsp coconut oil
• 1 inch fresh ginger
• 1 stalk lemongrass
• 1 yellow bell pepper
• 1.5 small chili peppers
• 2 tbsp tomato paste
• 1 tsp turmeric
• 1 tbsp ground coriander seeds
• 1 tsp ground cumin
• 1 tsp sweet paprika
• 1 tsp garam masala
• 0.5 tsp cinnamon
• 13.5 oz coconut cream
• 1 cup stock
• 1 tbsp lime juice
• 1 tsp salt
• 1.5 cup basmati rice
• 0.25 cup fresh basil

Instructions

1. 1In a large pot or Dutch oven, heat coconut oil over medium heat. Brown the ground turkey, breaking it up as it cooks. Drain any excess fat.
2. 2Add grated ginger, chopped lemongrass, diced bell pepper, minced chili peppers, turmeric, ground coriander, ground cumin, sweet paprika, garam masala, and cinnamon to the pot. Sauté for 2-3 minutes until fragrant.
3. 3Stir in the diced sweet potatoes, tomato paste, coconut cream, stock, and salt. Bring to a simmer, then reduce heat, cover, and cook for 20-25 minutes, or until sweet potatoes are tender.
4. 4While the curry simmers, cook basmati rice according to package directions.
5. 5Stir in lime juice and fresh basil into the curry just before serving. Serve hot over cooked basmati rice.