Ingredients
Scale
- 3 to 4 tablespoons vegetable oil (or ghee or coconut oil)
- 1 pound ground turkey (thigh meat preferred)
- 1 chopped onion
- 1 to 2 chopped fresh red chiles (optional)
- Salt, to taste
- 1 (1-inch) piece peeled ginger, grated fine
- 2 cloves garlic, minced (about 2 teaspoons)
- 1 tablespoon garam masala (or curry powder)
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 cup water
- 2 large Yukon Gold potatoes, peeled and cut into 1-inch chunks
- 2 to 4 Roma or other plum tomatoes, diced
- 1 cup fresh or frozen peas
- 1/2 cup (loosely packed) chopped cilantro or parsley
Instructions
- Heat oil in a large pot over medium-high heat. Add ground turkey and cook without stirring until browned.
- Add onion and chiles. Sauté for 4-5 minutes. Sprinkle with salt.
- Mix in ginger and garlic. Sauté for 1-2 minutes.
- Add spices, water, and potatoes. Stir, cover, and simmer for 15-20 minutes until potatoes are tender.
- Stir in tomatoes and peas. Cook covered for 2-3 minutes. Adjust salt if needed.
- Mix in cilantro before serving. Serve with flatbread or rice.
Notes
- Use fresh ginger and garlic for best flavor.
- Adjust spice levels to your preference.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg