Ingredients

The following ingredients have 4 Servings
  • 1lb ground turkey
  • 5 ripe persimmons
  • 1/2 large onion diced
  • 3 Thai chillies
  • 1/4 cup oil (avocado or coconut)
  • 2 tbsp. gram masala
  • 1 inch fresh grated turmeric
  • 1/2 inch fresh grated ginger
  • 1 tbsp Vietnamese coriander
  • 1 tsp roasted cumin
  • 1 tsp pink peppercorns
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1/2 tsp ground coriander
  • 1 1/2 cup diced or crushed tomato
  • 1 cup water
  • 1/2 cup coconut cream
  • 1/3 cup raisins

Instruction

  • Sauté ground turkey and onions in oil, then set aside.
  • Wash persimmons, remove stem and cut into quarters, put into slow cooker.
  • Add sautéed turkey and onions overtop.
  • Grate in turmeric, ginger and Thai chilies.
  • Add spices, garam masala, coriander, roasted cumin, peppercorns, nutmeg, cloves, Vietnamese coriander.
  • Add crushed or diced tomato and water, stir to combine.
  • Cook on low for 5 hours or high for 2.
  • Add coconut cream and raisins, stir well and let cook 30min – 1 hour depending on temperature setting.
  • Serve with Paleo flat bread (I used a recipe from Brittney Angels new book Every Last Crumb) or riced cauliflower.