Turkey Curry with potatoes and sweet potatoes

Why I Love This Recipe

From Recipes in Rotation on My Word on Food with Douglas E. Welch (http://welchwrite.com/blog/category/recipes-in-rotation/)

I have to admit right up front that this is probably about as far away from a true Indian curry as you might get, but it is a tasty variation that my fussy eating habit will allow. I am not the most adventurous eater, but when I saw the recipe that gave me the basis for this dish, I realized that I could eat -- and like -- curry.

This is easy to make and results in a tasty dish that can serves well on the first night or as leftovers later in the week. I usually serve it over a bed of rice. One change in the recipe is that I don't make it so spicy hot as you might expect a curry to be. I enjoy the curry spices, not sweating over my food. That said, there is a little heat in the dis to add to the flavor, but you don't have to worry about burning out your taste buds. Of course, you can decide to make it as hot or mild as you wish based on your own tastes.

Ingredients You'll Need

3-4 Tbsp vegetable oil
1 pound ground turkey
1 chopped onion
2 chopped garlic cloves
1-2 chopped fresh red chiles (optional) - I substitute a dash of red pepper flakes and cayenne pepper
1 Tbsp peeled ginger, grated fine
1 cup water
Salt and black pepper to taste
1 Tbsp garam masala
1Tbsp Curry powder
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon ground coriander
2 large Yukon Gold potatoes, peeled and cut into 1-inch chunks
1 large sweet potato, peeled and cubed
2-4 Roma or other plum tomatoes, diced or 1 cup tomato sauce
1 cup fresh or frozen peas
1/2 cup (loosely packed) chopped cilantro or parsley

Questions, Comments & Reviews