Original recipe from www.myrecipes.com (Modified from original version by Mo)
1 1/2 teaspoons Purity Farms ghee butter
1 cup diced peeled sweet potato
1 cup small cauliflower florets
1/4 cup thinly sliced yellow onion
2 teaspoons Madras curry powder
1/2 cup organic bone/chicken broth (you can order from www.uswellnessmeats.com )
1/4 teaspoon Celtic Gray salt
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
2 tablespoons chopped fresh cilantro
1 cup plain Greek yogurt
Optional: You can omit the yogurt and add 1.25-1.5 of ground turkey
Heat butter in a large nonstick skillet over medium-high heat. Add sweet potato to pan; sauté 3 minutes. Decrease heat to medium. Add cauliflower, onion, and curry powder; cook 1 minute, stirring mixture constantly. Add broth and next 3 ingredients (through tomatoes); bring to a boil. Cover, reduce heat, and simmer 10 minutes or until vegetables are tender, stirring occasionally. Sprinkle with cilantro; serve with yogurt.
NOTE: If you are using the ground turkey. First Brown the turkey with the onion, take out, drain liquid and set aside. After brining ingredients to a boil add back into recipe and simmer.