In a hot pan with a thick bottom, fry the pieces of Turkey thigh until Golden brown, add the onion, diced, grated ginger and garlic. Simmer for 3 minutes and add the carrot quarters, tomato puree and a glass of water. leave to languish under the lid for an hour.
After an hour of languor, add the chopped bell pepper and pumpkin, mix.
Pour in a jar of coconut milk and squeeze out half the lime juice, add half a finely chopped pod of red hot pepper.
Mix everything well, add salt and pepper to taste and then cook for 7 minutes.
At the end, add the peas and cherry tomatoes cut into quarters ( if small, you can cut them in half )
Put out a couple of minutes.
This dish can be eaten independently, or served with a side dish, rice is ideal. To cook rice, many people experience troubles, I was taught to cook rice by my younger brother's wife, who can't cook anything but rice and spaghetti -)) Take 1 Cup of rice and fry it in 2 tablespoons of sunflower oil, 3 minutes. as soon as the oil has covered each rice, we pour boiling water in a ratio of 1: 2, mix, flavor with a pinch of turmeric and salt and leave to languish under the lid on low heat for 15 minutes, do not open the lid for all 25 minutes of cooking. after 15 minutes, turn off the heat and leave the rice to walk for another 10 minutes, it is very important not to open the lid during cooking and infusing. Serve hot.