Turkey Curry

Ingredients:
Garan Masala
Diced onion
Tomato Paste (tube form at Baeslars)
2 cans coconut milk
Turmeric
Red Chili Powder
Turkey breast
1/2 cup coconut oil
1 diced tomato
Cauliflower rice (optional)

Turn skillet on medium heat and place garan masala (found at the Indian market) in pan cook until the seeds release their oil. In a large pan put 1/2 cup of extra virgin organic coconut oil and nearly a whole onion (sweat the onion down). Meanwhile in the food processor place 5-6 cloves of garlic and 6-7 slices of ginger root, blend and add to the onions. Remove the garan masala and blend in the blender; place 2 tsp in the onion mixture. Add 3-4 TBSP of tomato paste, 2 cans of coconut milk, pinch of salt, 1 tsp tumeric, 1 tsp of red chili powder (great prices at the Indian market), and the diced tomato (or whatever vegetables are in season). Fillet whole of the turkey breast and dice up; place in the mixture raw. Turn heat lower, place the lid on, and cook for 30 minutes. Lay down a bed of cauliflower rice and pour the mixture on top and serve.