Curried Ground Turkey and Potatoes

I don’t know why, but I feel very strongly that curry should always have both cauliflower and peas.  There is just something about the combination that feels right to me.  This recipe originally came from Simply Recipes – home to so very many practical and yummy recipes.   The potatoes, ginger, and ground meat are the backbone to this recipe though – feel free to adapt everything else as you prefer. 

Ingredients

1 pound ground turkey

1 chopped onion

2 chopped garlic cloves

~2 TBSP fresh ginger, grated fine (tip: I freeze well-wrapped ginger and then use a microplane to grate what I need – you don’t even need to peel it, just cut a little bit off the end and then grate away – then return to the freezer) – you can substitute dried ginger if you want – use about a quarter of the amount of fresh (but I highly recommend fresh)

~ ½ cup water or chicken broth

1 ½ TBPS garam masala (or curry powder)

1 TBSP turmeric

1 teaspoon ground coriander

2 large Yukon Gold or other thin-skinned waxy potatoes, peeled and cut into 1-inch chunks

1 can of diced tomatoes, with juices

1 cup fresh or frozen peas

2 cups chopped cauliflower (fresh or frozen)

2/3 cup plain yogurt or fat free sour cream

1/2 cup chopped cilantro

Salt to taste

olive oil as needed (for sautéing the onions/garlic)

Directions

  • Heat oil over medium/medium-high heat and sauté onions 4-5 minutes, until onions begin to soften and change color.  Add the turmeric, ½ TBSP curry powder, and garlic and cook for an additional 1-2 minutes.
  • Add ground turkey and brown until cooked through.  Season with salt.
  • Add the grated ginger, remainder of curry powder, and coriander; mix well and sauté for another 1-2 minutes.
  • Add the potatoes, stir to combine, and cook for 3-4 minutes.  Add water (or broth), tomatoes and cauliflower, stir well and cover. Turn the heat down to medium-low and simmer for 15-20 minutes, or until the potatoes are tender.
  • When the potatoes are tender, add the peas. Mix well and cover the pot. Cook 2-3 minutes. Add more salt, if needed, to taste.
  • Right before you serve, remove from heat and stir in the yogurt and cilantro. Serve over basmati rice.
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