I found the original recipe for this Turkey and Potato Curry on the web years ago but I have long since lost track of where I found it. My notes show that I made several modifications to make it easier to throw together, and a little bit healthier by substituting a few ingredients I didn’t care for.
Serves: 4-6 people
Hands-on time: 40 min
Total time: 45 min
Ingredients
- 2 tablespoons coconut oil
- 1.5 pounds of ground turkey
- 2-3 cups of chopped mixed vegetables, mostly onions but also include some celery and green peppers
- 4 to 5 cloves of garlic
- 1.5 pounds of potatoes, diced small
- 14.5 ounce can petite diced tomatoes
- 1 jalapeño pepper
- 4 cups of kale, pre-chopped
- 1/4 cup of chicken broth or water
- 6 ounce container of plain Greek low-fat yogurt (omit if you are dairy-free)
- 1-1/2 tablespoons Garam masala
- 1-1/2 teaspoons turmeric
- 1-1/2 teaspoons ground coriander
- 1-1/2 teaspoons ground cumin
- 2 tsp dried cilantro
Directions
- Pre-chop all the vegetables, potato, and cilantro. If you have a salsa maker or food chopper you can process the onion, celery, green pepper and jalapeño pepper all at once.
- [Note: Skip this step if using leftover cooked turkey.] In a large 5 to 6 quart pot, heat oil on medium high. Add ground turkey and chop coarsely and stir until browned, about five minutes. Empty the turkey and juices into a large bowl, wipe out the pot.
- Heat one more tablespoon of oil in the pot on medium high. Add mixed vegetables and chopped jalapeño and brown for about four or five minutes. Add chopped garlic and sauté for another 1 to 2 minutes. Add seasonings, and stir until fragrant another 1 to 2 minutes.
- Add turkey and juices back into the pot. Along with, tomatoes, chicken broth, and potatoes cubed into half inch bite-size pieces. Cover and turn heat to low. Simmer for 20 to 30 minutes until potatoes are tender.
- Add chopped kale and yogurt and mix well. Cover pot and cook for five more minutes.
Serve plain, or over brown rice or with your favorite whole-grain or gluten-free bread.