This is an earthy-flavored curry that I think works well with ground, dark turkey meat. Other ground meats such as beef, lamb, or chicken should also work. The vegetables used may also be adjusted as desired. If using fresh vegetables such as zucchini, I would cook them with the potatoes and onions. The sauce may be adjusted by either simmering it longer at the end or not adding the 1C water for something thicker, or by adding some stock or water during the final simmer to loosen it up. This pairs well with brown rice and/or naan, although I usually just eat it by itself. Tomatoes are also common for this dish. This could be in the form of one large tomato chopped finely, or a can of diced, crushed, or pureed tomatoes. If using tomatoes, I would add them after adding and cooking the spices, and right before adding the potatoes and onions back to the pan for the second time.
Timings
Prep: 5 minutes
Cook: 30 minutes
Total: 35 minutes
Equipment Notes
- I use a 3qt pan with high sides for this.
Ingredients
- 2T olive oil, divided
- 1 large (about 2C) white onion, diced
- 3 small (about 1C) Youkan gold potatoes, diced in 1/2in cubes
- 5 cloves of garlic, pressed
- 1lb ground turkey
- 1t salt
- 2t curry powder
- 1t garam masala
- 2t ground cumin
- 2t chili flakes
- 1 1/2T tomato paste
- 1 can (13.5oz) full-fat coconut milk
- 1C water
- 1C frozen peas
- 2C frozen spinach, chopped
Steps
- Add 1T olive oil to a pan and heat on medium-high until the oil starts to shimmer.
- Add the onions, potatoes, and a pinch of salt. Cook for 5 minutes or until the onions start to caramelize and the potatoes start to become tender, tossing occasionally.
- Add garlic and sauté 30 seconds, stirring constantly.
- Transfer the items in the pan to a bowl and set aside.
- Return pan to heat and add 1T olive oil. Let it warm for about 30 seconds then add the turkey, and salt. Cook about 5 minutes or until the turkey is fully browned, breaking it up and stirring frequently.
- Add curry powder, garam masala, cumin, chili flakes, and tomato paste to the pan. Cook for 30 seconds mixing and stirring constantly.
- Return the potatoes, onions, and garlic to the pan. Mix well then add coconut milk and water. Bring to a simmer then reduce the heat and cook about 10 minutes or the potatoes are tender.
- Stir in peas and spinach, and cook 2 minutes, stirring occasionally.
- Add salt and/or pepper to taste.