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Lunch recipe · from the recipe book

Sweet Potato and Ground Turkey Keema

Tender sweet potato cubes and browned, cumin-scented turkey cling to a dry ginger-garlic masala, brightened with green peas, cilantro and lime, and served with cooling yogurt.

Sweet Potato and Ground Turkey Keema

Ingredients

  • 1 lb450 gGround turkey, 93% lean
  • 4 medium520 gSweet potatoespeeled and cut into 3/4-inch cubes
  • 1½ medium160 gYellow onionfinely chopped
  • 4 cloves12 gGarlicminced
  • 2½ tbsp grated15 gFresh gingergrated
  • 1 whole14 gJalapeñoseeded and minced
  • 2 tbsp32 gTomato paste
  • 1 cup150 gGreen peas, frozen
  • 2 tbsp28 gCanola oil
  • 2 tsp4 gGround cumin
  • 2¼ tsp4 gGround coriander
  • ¾ tsp2 gGround turmeric
  • 2 tsp4 gCurry powder
  • ¾ tsp5 gSalt
  • ½ cup120 gWater
  • ½ lime, juiced22 gLime juice
  • ⅔ cup chopped10 gFresh cilantrochopped
  • 1 container (6 oz)170 gPlain Greek yogurt, nonfat
  • 4 large pitas256 gWhole-wheat pitawarmed and cut into wedges

Steps

  1. Prepare first: peel and cube the sweet potato, chop the onion, mince the garlic, seed and mince the jalapeño, grate the ginger and chop the cilantro. Stir the cumin, coriander, turmeric and curry powder together in a small bowl to make the spice mix.
  2. Heat half of the canola oil in a large skillet over medium-high heat. Add the sweet potato in one layer and cook, turning now and then, until browned at the edges, about 8 minutes. Transfer to a plate.
  3. Add the remaining half of the canola oil and the onion to the skillet and cook until golden, about 6 minutes. Stir in the garlic, the ginger and the jalapeño and cook 1 minute.
  4. Add the ground turkey and cook, breaking it up, until no pink remains, about 6 minutes. Stir in the spice mix and the tomato paste and cook 1 minute until fragrant.
  5. Return the sweet potato to the skillet, add the water and half of the salt, cover and cook over medium-low heat until the sweet potato is tender, about 10 minutes.
  6. Uncover, stir in the peas and the remaining half of the salt, and cook until the liquid evaporates and the masala clings dry to the pieces, 3 to 4 minutes; the turkey should reach 165°F (74°C).
  7. Off the heat, stir in the lime juice and scatter with the cilantro. Serve with the Greek yogurt on the side and the warm pita wedges for scooping.

Contains: Milk, Gluten. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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