Wednesday, February 2, 2011

Curried Ground Turkey with Potatoes

I could eat food like this all day everyday, no problem.  There is 10 out of 10 chance that if I eat vegetables with anything curry, I will love it.  

But this dish isn't a staple in our home simply because I think it's tasty.  It's lightening fast to make, and it's the kind of food that makes you feel good when you eat it.  What's more, adding the green peas and tomatoes right at the end makes it turn out real pretty lookin'.

(slightly adapted form Simply Recipes)
  • 1 pound ground turkey (or ground chicken)
  • 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
  • 1 Tbsp garam masala (or curry powder)
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 1 teaspoon ground coriander
  • 2 large Yukon Gold potatoes, peeled and cut into 1-inch chunks
  • 4 Roma or other plum tomatoes, diced
  • 1 bag frozen peas
1 Heat large pot.  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.
Serve alone or with brown basmati rice.

1 comment:

  1. Adding this to my weeknight recipes pile! This sounds just like my cup of tea!