Curried Ground Turkey with Potatoes

1-PotIndianGluten-FreeCurry

One-pot Curried Ground Turkey—ground turkey sautéed with onions and garlic, then simmered with Indian seasonings, potatoes, tomatoes, and peas.

Photography Credit: Elise Bauer

Ground turkey has to be one of my favorite meats to work with. It’s lean, takes to spices well, and is relatively inexpensive.

Brainstorming ideas for something that would use ground turkey, potatoes, and onions the other day we were inspired by a classical Indian dish called “Aloo Keema”. It’s made with minced meat (most often chicken, beef, or lamb), potatoes, and Indian spices like garam masala and turmeric.

Curried Ground Turkey with Potatoes

Our ground turkey version was delightful, warmly spicy and satisfying. Made for great leftovers too. Feel free to play around with the spices.

If I didn’t have garam masala in my pantry I would have used some curry powder and maybe a little cardamom. Not that that’s a substitution, it’s just that the idea is not to complicate things too much, but to work with what you have, and note that “curry” is broadly defined.

Curried Ground Turkey with Potatoes Recipe

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  • Prep time: 20 minutes
  • Cook time: 40 minutes
  • Yield: Serves 4

You can easily substitute ground chicken, beef or lamb for the ground turkey. The "curry" part of this recipe is flexible. Use your favorite curry powder, garam masala, or Indian spice mix.

Ingredients

  • 3-4 Tbsp vegetable oil (or ghee or coconut oil)
  • 1 pound ground turkey (thigh meat if you can get it)
  • 1 chopped onion
  • 1-2 chopped fresh red chiles (optional)
  • Salt to taste
  • A 1-inch piece of peeled ginger, grated fine
  • 2 garlic cloves, minced (about 2 teaspoons)
  • 1 Tbsp 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
  • 2-4 Roma or other plum tomatoes, diced
  • 1 cup fresh or frozen peas
  • 1/2 cup (loosely packed) chopped cilantro or parsley

Method

1 Brown the ground turkey: Heat the vegetable oil over medium-high heat in a large pot with a lid. When the oil is hot, add the ground turkey, 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 onion and chiles: 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 ginger and garlic: Add the grated ginger and garlic, mix well and sauté for another 1-2 minutes.

4 Add spices, water, potatoes, then simmer: Mix in the spices (garam masala, turmeric, cumin, coriander), 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 Add tomatoes and peas: 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 Stir in chopped cilantro to serve: Right before you serve, mix in the chopped cilantro. Serve alone or with flatbread or white rice.

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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89 Comments / Reviews

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Did you make it? Rate it!

  • Jim Clendenen

    “Long Time Listener, First Time ‘Reviewer.’” Simply outstanding and so easy. My family loved it!!!! I do agree with two adjustments (mentioned in a few reviews), a cup vs half cup of liquid and use broth vs water.

    Elise, you have inspired me as a cook…I use your site and recipes often and have for 10 years. Thank you!!! I look to you often for a new dish OR a way to use the bits and pieces in the fridge. Following your family affair has created a house of foodies filled with line cooks (me) and Chefs (my kids).

    Again, thank you.

    xxxxxyyyyy

  • Dixie Duryee

    I used my leftovers from Thanksgiving so the cooking process changed. I added more fresh sautéed onions and more garlic. I added more spices per ratio of veggies. Basically, I used this as a guideline and it came out amazing!!

    xxxxxyyyyy

  • Kim

    This was a hit with my family. 1 yr old and 4 yr old scarfed it. I skipped the chili as we are heat wimps, and used a full cup of chicken broth instead of water. Used half rutabaga, half small yellow potatoes, and served over rice. Next time I might pre-steam the root veg to cut down on cooking time, I was worried I was going to overcook the turkey and so the rutabaga was still a bit firm. Came together quite quickly so this would be a good weeknight option with a bit of advance prep you can have it ready by the time the rice is done.

    xxxxxyyyyy

  • Louise (UK)

    Great weekday supper dish. I added a little extra spice and a cup of water as it looked a bit dry it it tasted really good, I am a big fan of ground turkey.

    xxxxxyyyyy

  • Joyce

    This was really good. I changed it by using ground chicken, yellow curry, red curry powder mix, paprika. I still added the galam masala, coriander and added twice amount of ginger, garlic and didn’t have any tomatoes or cumin. I also put the spices in with the oil, ginger garlic, onions to increase the flavor of the spices. Great inspirational with what I can do with ground chicken or turkey. Thanks for sharing.

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