Fresh Pear with Cinnamon

Curried Turkey and Potatoes

Curried Turkey and PotatoesThis fantastic low-fat dish is easy to make and is a definite crowd-pleaser. My husband could not get enough of it.  We loved it so much we were glad we didn’t have company that night and could save the leftovers for ourselves!

Ingredients:

  • 2 Tbsp vegetable oil
  • 1 pound leftover cooked turkey, chopped in to small pieces
  • 1/2 large sweet onion
  • 2 stalks of celery
  • 1/3 red pepper
  • 1/3 green pepper
  • 1 jalapeno pepper (optional)
  • 3 cloves of garlic
  • 2 large Yukon Gold potatoes
  • 2/3 cup water
  • 1 Tbsp curry powder or garam masala
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 1 teaspoon ground coriander
  • 4 Roma or other plum tomatoes
  • 1 cup fresh or frozen peas
  • 1/2 cup chopped cilantro

Directions:

1 Chop the onion, celery, peppers, and saute in vegetable oil over medium-high heat in a large pot. Stir and sauté for 4-5 minutes, or until the onion begins to color a bit.  In the meantime, peel and chop the garlic and set aside.  Scrub the potatoes and cut them into 1/2 to 1 inch pieces.

2 Add the garlic, stir and sauté for a minute or so.

3 Stir in the spices, water, and the potatoes, and cover the pot with a tight lid. Turn the heat down to medium-low and simmer for 20 minutes.  The potatoes should be tender.

4 Add the chopped turkey, diced tomatoes and peas. Mix well and cover the pot. Cook 2-3 minutes.

5 Stir in the chopped cilantro and remove from heat.

Serve immediately with a simple cucumber salad or leafy green salad.

Note: The version in the photo has shrimp in it as well as the turkey.  I added it because I didn’t have quite a pound of turkey but I think I would have preferred it with just turkey.