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.
A full written recipe may be found here: https://cook.karylstein.com/g/family/r/turkey-aloo-keema-curry