Beef Kulma Halal with Roasted Sweet Potato and Coconut Aromatics

Preheat your oven to 400 deg F (200 deg C). Toss the diced sweet potatoes with 4g of olive oil and a pinch of salt. Arrange on a sheet pan and roast for 25-30 minutes until tender and caramelized at the edges.

While the potatoes roast, heat the remaining 4g of olive oil in a heavy-bottomed pan or Dutch oven over medium-high heat. Add the ground turkey, breaking it up with a wooden spoon until browned and fragrant.

Stir in traditional Kulma spices—turmeric, coriander, and a touch of cumin—blooming them in the rendered fat until the kitchen smells nutty and aromatic.

Pour in the coconut milk and lower the heat to a gentle simmer. Allow the mixture to reduce slightly, creating a rich, golden sauce that coats the turkey.

Fold the fresh spinach into the pan, stirring just until the leaves wilt into the sauce.

To plate, divide the roasted sweet potatoes into wide bowls. Spoon the savory turkey and spinach mixture generously over the top. Garnish with a squeeze of fresh calamansi or lime juice to cut the richness, and serve immediately while steaming hot.