Ingredients Jump to Instructions ↓

  1. 3-4 Tbsp vegetable oil

  2. 1 pound ground turkey (thigh meat if you can get it)

  3. 1 chopped onion

  4. 2 chopped garlic cloves

  5. 1-2 chopped fresh red chiles

  6. A 1-inch piece of peeled ginger, grated fine

  7. 1/2 cup water

  8. Salt to taste

  9. 1 Tbsp garam masala (or curry powder)

  10. 1 teaspoon turmeric

  11. 1 teaspoon cumin

  12. 1 teaspoon ground coriander

  13. 2 large Yukon Gold potatoes, peeled and cut into 1-inch chunks

  14. 2-4 Roma or other plum tomatoes, diced

  15. 1 cup fresh or frozen peas

  16. 1/2 cup (loosely packed) chopped cilantro or parsley

Instructions Jump to Ingredients ↑

  1. Heat the vegetable oil over medium-high heat in a large pot with a lid. When the oil is hot, 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.

  6. Right before you serve, mix in the chopped cilantro. Serve alone or with flatbread or white rice.


Send feedback