Peas have thousands of years of culinary history, obviously, they get around. But not always to today's modern kitchen. (Bill Hogan/Chicago Tribune)

Cook: 20 minutes
Servings: 4

Note: Think of keema as the sloppy joes of India. For a spicier dish, add a chopped serrano pepper to the onion as it is cooking.

2 tablespoons canola oil
1 yellow onion, diced
2 cloves garlic, minced
1 tablespoon grated ginger root
1 pound lean ground turkey
1 tablespoon garam masala
2 teaspoons turmeric
2 tablespoons tomato paste
1/2 cup water
1 cup fresh or frozen peas
1/4 cup plain Greek-style yogurt
1/2 teaspoon salt
2 tablespoons chopped fresh cilantro
1/2 tablespoon chopped fresh mint
4 large naan or other flatbreads, warmed

1. Heat the oil in a large skillet over medium-high heat. Add the onion, cook 5 minutes. Add the garlic and ginger; cook 1 minute.

2. Add turkey; cook until the meat starts to brown, 7-8 minutes. Add garam masala and turmeric; cook 1 minute. Add tomato paste and water; cook, stirring, 1 minute. Add peas, cover; cook 3 minutes. Stir in yogurt. Season with salt; stir in cilantro and mint. Serve with naan.

Nutrition information:
Per serving: 450 calories, 25% of calories from fat, 13 g fat, 2 g saturated fat, 46 mg cholesterol, 38 g protein, 48 g carbohydrates, 766 mg sodium, 7 g fiber.