Directions

1. In a large frying pan, brown the turkey over medium-high heat for about 5 to 8 minutes. Add yellow onion and mix.
2. Reduce heat to medium. Add ginger, garlic, tomato paste and curry powder and garam masala spice blend. Mix well to incorporate.
3. Pour in coconut milk and mix until no tomato paste clumps remain.
4. Bring to a simmer and cook for 5 to 8 minutes. Stir in peas and cook for another 5 minutes. Salt as desired.
5. To serve, spoon Turkey Keema over freshly made basmati rice and top with cilantro.