A no-fuss Indian-inspired curry recipe made with ground turkey and potatoes sautéed with onions, spices, tomatoes and peas. Dinner will be on the table in 40 minutes!
Ground turkey has to be one of my favorite meats to work with. It is lean, tolerates spices well and is relatively inexpensive.
A ground turkey recipe inspired by Aloo Keema
While brainstorming ideas for something that would use ground turkey, potatoes and onions the other day, we were inspired by a classic Indian dish called “Aloo Keema”.
It consists of ground beef (usually chicken, beef or lamb), potatoes and Indian spices such as garam masala and turmeric.
Our ground turkey version was delicious, warm flavorful and satisfying. It made for great leftovers too. Feel free to play around with the spices.
An exchange for garam masala
If I didn’t have garam masala in my pantry, I would have used some curry powder and maybe a little cardamom. Not that that’s a substitute, it’s just a matter of not overcomplicating things but working with what you have and noting that “curry” is broad.
More quick curry recipes
- Aubergine green curry
- Quick Green Curry Chicken with Zucchini Noodles
- Chicken curry in a hurry
- Easy Coconut Shrimp Curry
- Turmeric Cauliflower Curry
From the editors of Simply Recipes
Ground turkey with curry potatoes
You can easily replace the ground turkey with ground chicken, beef, or lamb. The “curry” part of this recipe is flexible. Use your favorite curry powder, garam masala or Indian spice mix.
ingredients
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3 to 4 tablespoon vegetable oil (or ghee or coconut oil)
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1 lb ground turkey (thigh meat if you can get it)
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1 chopped Onion
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1 to 2 chopped fresh red chillies, Optional
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Salt, taste
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1 (1-inch) piece peeled off Gingerfinely grated
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2 cloves garlicchopped (about 2 teaspoons)
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1 tablespoon garam masala (or curry powder)
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1 teaspoon turmeric
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1 teaspoon ground cumin
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1 teaspoon ground coriander
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1/2 Cup water
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2 big Yukon Gold potatoespeeled and cut into 1 inch pieces
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2 to 4 Roma or others plum tomatoesrolled
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1 Cup fresh or frozen Peas
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1/2 Cup (loosely packed) chopped coriander or parsley
method
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Fry ground turkey:
Heat the vegetable oil in a large saucepan with a lid over medium-high heat. When the oil is hot, add the ground turkey and spread over the pan.
Try not to overstuff the meat (you may have to prepare it in portions). Fry the meat without stirring until it starts to brown.
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Add onion and chili:
Add the chopped onion and chilies. Stir and sauté 4 to 5 minutes, or until the onion starts to color a little. Sprinkle salt over everything.
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Add ginger and garlic:
Add the grated ginger and garlic, mix well and sauté for another 1 to 2 minutes.
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Add the spices, water and potatoes and let simmer:
Mix in the spices (garam masala, turmeric, cumin, coriander), water and potatoes. Stir to combine and cover. Reduce the heat to medium-low and simmer for 15 to 20 minutes, or until the potatoes are tender.
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Add tomatoes and peas:
When the potatoes are soft, add the diced tomatoes and peas. Mix well and cover the pot. Cook for 2 to 3 minutes. Add salt if needed to taste.
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Stir in the cilantro to serve:
Just before serving, stir in the chopped cilantro. Serve alone or with flatbread or white rice.
| nutritional information (per serving) | |
|---|---|
| 624 | calories |
| 34g | Fat |
| 46g | carbohydrates |
| 36g | protein |
