Curried Ground Turkey with Carrots and Potatoes

/
curry 9.jpg

We had some vegetables that we wanted to feature in an evening meal and this curry dish was the result, inspired by a recipe at Simplyrecipes.com. We made some of our own revisions by including carrots and pre-toasting the spices, our own tried and true technique. A quick and easy one pot dinner with no shortage of flavor.

But first, a beauty shot of our star ingredient….

curry 4.jpg

Keep in mind that this is a quick dish to make, so gather all of your ingredients and chop and mince them first so that you have them ready to add to the pot at the correct moment.

Ingredients:

3-4 tablespoons vegetable oil

1 tablespoon garam masala (can substitute curry powder)

1 teaspoon turmeric

1 teaspoon ground cumin

1 teaspoon ground coriander

1 pound ground turkey

1 onion, chopped

1-2 fresh red chiles (optional)

1-inch ginger, peeled and minced

2 cloves of garlic, minced

½ cup water

2 large Yukon Gold potatoes, cut into ½ inch cubes

1 cup carrots, chopped

3 tomatoes, diced

1 cup frozen peas

½ teaspoon salt or to taste

½ cup cilantro, chopped for garnish

 

Procedure:

  1. Heat the vegetable oil over medium-high heat in a large pan or skillet with a lid. Add the garam masala, turmeric, cumin, and coriander to the pan, stirring with a wooden spoon and heating them just until they start to release some of their aroma.

  2. Add the ground turkey, spreading it out over the pan. Cook the meat, with limited stirring, until it begins to brown.

  3. Add the chopped onion and chiles then stir and sauté for 4-5 minutes, or until the onions begin to brown. Season with salt.

  4. Add the grated ginger and garlic and sauté for another 1-2 minutes.

  5. Mix in the potatoes. Add the water and cover.

  6. Turn the heat down to medium-low, and simmer for 5 minutes, then add the carrots and continue to simmer for another 5 minutes or until the potatoes are tender.

  7. Once the potatoes are tender, add the diced tomatoes and peas. Mix well and cover the pot. Cook for an additional 2-3 minutes adding salt, if needed, to taste.

  8. Add the chopped cilantro and serve either alone or with rice.