Curried Ground Turkey with PotatoesStart with ground turkey (or chicken, or pork...), brown in a skillet with a small amount of oil. My turkey seemed to release a lot of liquid. Give this a chance to cook off, then add chopped onion, chile, garlic and ginger. Saute for a minute or two to soften the onions. Then add the spices. Curry powder or Garam Masala, coriander, cumin and a small pinch of tumeric. Allow spices to toast, then add broth or water, stir to combine.
Add diced potatoes to the mixture. Add a little extra water if you need, to make sure the potatoes are covered. Cover the skillet and cook until potatoes are tender, about 10-15 minutes, depending on the size of the potato. Stir once or twice during that time.
Add some green beans or peas...or other veg would work. Also add diced tomato, canned or fresh. Simmer for 3-5 minutes until the veg are cooked through. These were frozen green beans, so they only needed to heat up. Top with chopped cilantro.
This is a pretty complete meal as is, or you can serve with rice or flat bread. The choice is yours. I loved how easy the meal was. Plenty of good flavor, hearty and filling, and pretty healthy. I only used about 2 teaspoons of olive oil in the whole dish. The turkey was very lean as well.
Curried Ground Turkey with Potatoes
From Simply Recipes
3-4 TB vegetable oil
1 pound ground turkey (thigh meat if you can get it)
1 chopped onion
2 chopped garlic cloves
1-2 chopped fresh red chiles (optional)
A 1-inch piece of peeled ginger, grated fine
1/2 cup water
Salt to taste
1 TB garam masala (or curry powder)
1 tsp turmeric
1 tsp cumin
1 tsp ground coriander
2 large Yukon Gold potatoes, peeled and cut into 1-inch chunks
2-4 Roma or other plum tomatoes, diced
1 cup fresh or frozen peas
1/2 cup (loosely packed) chopped cilantro or parsley
1. Heat the vegetable oil over medium-high heat in a large pot with a lid. When the oil is hot, add the ground meat, spreading it out over the pan. Try not to crowd the meat (you may need to cook in batches). Cook the meat without stirring, until it begins to brown.
2. Add the chopped onion and chiles. Stir and sauté for 4-5 minutes, or until the onion begins to color a bit. Sprinkle salt over everything.
3. Add the grated ginger and garlic, mix well and sauté for another 1-2 minutes.
4. Mix in the spices, water, and the potatoes. Stir to combine and cover. Turn the heat down to medium-low and simmer for 15-20 minutes, or until the potatoes are tender.
5. When the potatoes are tender, add the diced tomatoes and peas. Mix well and cover the pot. Cook 2-3 minutes. Add salt, if needed, to taste.
6. Right before you serve, mix in the chopped cilantro. Serve alone or with flatbread or white rice.
*I used only 1-2 teaspoons of olive oil
*There were no red chiles, so I used one jalapeno
*I needed about 1 full cup of water to help the potatoes cook, most of this water evaporates, but you are left with a little "sauce" in the pan
*I used a little extra garam masala and probably 1/8 of a tsp of tumeric
*I used canned diced tomatoes, which I drained, probabaly 1/2 a can. Also used frozen green beans.