Curried Ground Turkey with Potatoes

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.

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


  • 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


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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  • Donna

    This is great! The seasonings used are some of my favorites so I already had them. I paired the dish with naan bread. I will definitely make this again.


  • Nadia

    Very good tasty recipe and super easy to make. I adjusted a recipe a bit and added stewed tomatoes instead of fresh. I also added juice from canned tomatoes because I felt that 1/2 cup of water wasn’t enough.


  • midge

    I absolutely loved this recipe!!! Will make again!!


  • Kathryn

    I made this tonight it was really bland. I added more than a tsp of the listed spices. I also added curry powder. I like the combination of ingredients, so I’ll try different spices next time.


  • Nicole S.

    I made this 2 days ago for my husband and myself. We just finished leftovers and immediately made another batch. Delicious, we love 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.


  • 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!!


  • 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.


  • 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.


  • 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.

  • cheryl

    Needed to have more liquid…I think I’ll add a half a can of diced can tomatoes. I am sitting here while my husband added ketchup. He couldn’t wait for me to doctor it up. Oh well. Lol


  • Emma

    Very tasty dish and now added as a firm favourite. I think it will also be nice added to a salad .


  • nicole

    this was delicious, made with chicken broth instead of water.. used a little more liquid but the rest of the recipe was the same. Loved!!!


  • Karen Celestine


  • Tina M

    So happy with this recipe. I used red potatoes with the skin on, tikka masala instead of garam masala, and some ginger powder and ginger juice since I didn’t have fresh. Used chicken broth instead of water, probably more like 1.5 cups, and I didn’t have any parsley or cilantro. Lol. Still, it came out great! It was so easy, only took one pan, and satisfied my Indian food craving without all the heavy dairy or coconut that’s usually used. Ate it over some steamed cabbage, which is my go-to instead of rice. It would have been good on its own. Thanks for the recipe! I’ll definitely make it again. I also think it’s a great starting point for pretty much endless small changes to bring a lot of new variety to the stuff I usually cook.


  • M

    Should you still use the full amount of water if you halve the recipe? 1/4 cup got absorbed right away – and i wasn’t sure if the potatoes needed more water to cook, or if it would water down the flavor…

    • Elise Bauer

      Hi M, since so much of the water gets evaporated, I think you should stick to the 1/2 cup of the full recipe, even when doing a half recipe.

      • M

        This came out so tasty!!! I used ground lamb instead of turkey – and just inhaled it. I even ate the leftovers for lunch the next day with a little Greek yogurt mixed in (and I don’t usually eat leftovers). Next time I won’t be scared of the spice and I’ll add a little red chili as recommended. Definitely will make again!!

  • Kathy

    SOOOOOO GOOD! Substituted powdered ginger, sweet peppers and frozen corn (that’s want I had on hand). Will make again!


  • John

    My mom made a dish like this with hamburger when I was growing up. The recipe called it Pakistani Kima. One of our favorites.


  • frances newcombe

    This is delicious!!! I didn’t have the coriander so I added curry, it seemed like a large measurements for the spices but it was delicious I also took one potato away and added zuccini :D

    • Elise Bauer

      I’m so glad you liked it Frances! Love the addition of zucchini.

      • Sharon

        You have to add a lot of items to this!! You must have a side, as it doesnt make enough!!

        • Carlene

          It uses a pound of turkey! How big are your portions?

  • Kat

    I love this recipe, it is pure comfort food and goes in my meal rotation! I used part garam masala and part curry and did not add cilantro or parsley because I did not have any on hand. I used 2 small gold potatoes and 1 red potatoe and the larger amount of tomatoes.


  • Lorna

    Can you freeze this?

    • Elise Bauer

      Hi Lorna, I haven’t tried freezing it but I don’t see why it wouldn’t freeze well!

      • Holly Dull

        I froze what we did not finish and the leftovers ended up being an easy dinner on a busy night!

  • Jules

    Hi there- can I use small honey gold potatoes and not have to peel them…just slice them?

    • Elise Bauer

      Hi Jules, I don’t see why not, though you might want to cut them into chunks instead of slicing them.

      • Jules

        Perfect thanks. I’m making in tonight. :-}

    • Jules

      It was absolutely delicious. Thank you!

  • Caitlin

    Oh, and for the Instant Pot, should add more water? A cup, instead of half a cup?

    • Elise Bauer

      Good question! I haven’t tried making this in an Instant Pot, but if someone else has, please feel free to comment.

      • GinC

        I just made this tonight, it’s delicious. I made it with an Instant Pot and I did put in one cup of water. I think if you stick with 1/2 cup, it should be fine too as tomatoes and peas will add liquid to it. With the Instant Pot, I cooked it for 25 mins.

  • Caitlin

    How long do you think you would cook this in the Instant Pot, after adding the potatoes?

    • GinC

      Caitlin, see my comment above, I cooked it for 25 minutes with the Meat Stew function and release the pressure right after it’s done.

  • Jennie

    This was so great!! Even two little toddlers loved it. Also made great leftovers warmed over. Definitely adding to the rotation.

  • Ally

    Ok,…first we LOVED the final dish….I did make quite a few changes….First,…I made this with 4 small to medium SWEET potatoes, and that was super duper !!..I also added 3 good sized carrots chopped smaller than the sweets, and added them about 10 minutes after the sweets, and that was also very good….Next, after tasting before completion, I added the equivalent of an ADDITIONAL 50% of the curry, and about an additional 25% of the others….. I found that a good 1/4 to 1/2 tsp of salt was about right…I didn’t have any chilies , BUT, I added a large RED pepper, chopped very large and added that with the peas on the end….
    ..I made this for my wife when she worked and I was off. She said this was the best “new” dinner I have ever made in our 40 year marriage…..and she raved about how good the aroma and the look was…
    ..NOTE:…..If adjusting spices after the potatoes have cooked a bit,…please FOLD them in gently, or the potatoes will break apart….


  • VMLO

    Very delicious! I’ve been looking for a good recipe for ground turkey in order to do some more healthy dishes. I did a chili last year with ground turkey that wasn’t so great. I’m now going to search YOUR site for a turkey chili!


  • Matt Smith

    When I saw this on Pinterest yesterday, I suggested to my wife that she ought to try it with the ground venison we already had on hand. She made it tonight and it turned out great! There were no leftovers!

  • vrushali

    turned out superb. I used curry powder instead of garam masala. i have not worked much with turkey much except for meatballs. and i loved this curry. thanks for the recipe.

  • Kit

    I found that the seasoning amount provided was not nearly strong enough for the turkey and potatoes, that I had to add extra water during the simmering stage and that even after 30 minutes (10 of which were at a higher temperature) the potatoes still were not done. I’d like to try it again, but I’ll be tweaking the recipe.

  • Tamii

    What an AWESOME dish! We loved it so, I made it two days in a row! (I didn’t get leftovers)…however, the second time around I added coconut milk…and I added extra curry, and cayenne pepper (we like it spicy!)…AND YET ANOTHER HIT! This is my first time ever submitting my own review, however, it will NOT be the last time I check out a recipe from Elise…I think I have become a new follower! :)

    • Giosmama26

      The coconut milk has me interested. How much? Did you sub it for anything? At what point did you add it? Thanks!

  • Sarah

    I would be curious to hear if this can be converted into a crockpot recipe!

    • Amy

      Wondering if you tried this in the crockpot. Any suggestions?

  • Margaret McFarland

    I love this recipe! Make sure to use more salt than usual. 1/2 cup coconut milk in addition to the water helped give it enough broth & the flavor is amazing. Thank you for your delicious recipes.

  • Sharon

    Delicious. My husband went crazy for it. Thank you.

  • pchin

    The dish is really easy to prepare and I love the flavor combinations. It’s also convenient to portion out and freeze for future lunches and quick dinners. A piece of flat bread, salad, and curry is all you need for a complete meal.

  • velcrobomb

    I liked it! I too was curious about the order of cooking… i.e. onions vs. meat before I read your reply. I ended up cooking it in two pans. One to brown the meat and the other to bring out the flavor in the spices.
    In classic Indian cooking, you always want to get your spices cooking in the oil first to extract the natural oils and flavors of the spices. Then the garlic, onions, peppers. Once everything was ready to go, then I added the meat.
    I like your suggestion to do the turkey in batches; You want browned turkey, not steamed turkey and if you cook too much at a time, then you’ll just end up steaming it.
    Thank you Elise!

  • Rachael

    Hello Elise,

    Just made this and it is WONDERFUL! I am wondering what you might pair with this? Thank you so much, I really enjoy your dishes, as well as my husband.

    Hmm, good question. This is sort of a meal-in-a-bowl. I might just have it with a little rice on the side, as suggested in the recipe. And perhaps some cucumbers in yogurt. ~Elise

  • Jesica

    I made this for dinner the other night with 3/4 lb of ground turkey, and cut up leftover steak.I did not have tumeric or ground coriander, so I added curry powder, poultry seasoning, and ground cumin. This dish was very easy to prepare and also tasted very good. My boyfriend asked me to keep this recipe in the regular rotation.

  • Sherin

    Gr8 & simple recipe. Now i can incorporate turkey a lot in my diet. Thanks again.

  • Al in SoCal

    Coriander vs. Cilantro

    Elise – can you explain why you use one term over the other? Is there any difference or simply in name?

    They are the same plant. Cilantro usually refers to the leafy herb, coriander usually refers to the seed. Though coriander can refer to the fresh herb as well. ~Elise

  • Linda Lu

    I’m cooking it right now. It’s so easy & tasty. Deffinately my new comfort food. Instead of rice we are serving it over Quinoa topped with fresh chopped chives or green onions. Maybe some mango salsa too…Yum!

  • Margarita

    Absolutely YUMMY! Just when I was racking my brain trying to come up with something new for dinner. Thank you for saving me! :) Just finished cooking it and about to enjoy a nice bowl full.


  • momnivore

    Wow – this is the second recipe I’ve made from your website and I have to say this is one of my favorite dishes ever! I made it last night for dinner and everyone (including two little boys) loved it. I forgot to buy peas so I used green beans instead but otherwise stayed true to the recipe (although I don’t do much measuring when it comes to spices – too many dishes to wash). I chose garam masala over curry which I think was the right choice. The flavors were deep and warm and just delicious. And it was really simple enough to be in regular rotation for our weeknight dinners. Thank you so much!

  • melissa

    Tasty! We’re planning for a move, so I didn’t have some of the ingredients on hand and made a few subs. For spices, I used some Pensey’s Sweet Curry powder, bumped up with additional cinnamon. I’m thinking I might add raisins next time!

  • Rebekah

    This was good! I didn’t have fresh tomatoes, and I knew I’d need more water to cook the potatoes, so I added about 2 cups of crushed tomatoes. I will use fewer potatoes next time.

  • to

    I just made it now and I like it a lot. I added black beans instead of peas but it was so good.

  • Michelle Carvalho

    Made this dish tonight and it was fabulous. Very tasty and comforting. Will be making this again in the future. Thank-you!

  • Paul

    Great recipe! Delicious! Had to sub the yukons for leftover mashed, mixed with sweet potatoes and turned out great. Also added thinly sliced celery at the end for added texture. Will be eating this again tomorrow with naan bread. Thanks Elise!

  • Shan

    Made this last night. What a great way to use ground turkey! I didn’t muck with the recipe. It was SO good – and maybe even better for lunch today.

    Thank you for the recipe and judging by all the printouts with you “Simply Recipes” and flower logo populating my recipe binder with little “Yums” near the titles – thank you for years of good eating. Fresh, interesting, original! Adore this site!

  • Angela

    Great dinner – even the picky kid that usually won’t eat anything with a hint of spice/seasoning liked it. Thanks for another terrific recipe.

  • Candice Hope

    I made this last night and it was very good. I had never made or even eaten any kind of curry before. I think I’d like to try it again in a hash style so the potatoes get crispy… yum!

  • terry

    I mentioned it needs fresh ginger WHICH I see it already has listed in the recipe. However, turkey does need a lot of salt for flavor compared to other meats. I always use sea salt and not regular salt. It is much more flavorfulin dishes. Also adding fresh basil is a nice Indian touch.


    It needs chili powder and fresh ginger

  • mantha

    Just a word about garam masala — get some and keep it around. Once you get to really fancy the taste you’ll find all kinds of things to put it in. Make up your favorite gingerbread recipe base and use garam masala and fresh grated ginger, and a little grated lemon zest, as the flavoring.

  • sarah

    Thanks, Elise, for this idea. I bookmarked it and made it for my husband, who is a huge potato lover. He loved it! I used ground chicken instead and baby bok choy instead of peas. Thank you for the inspiration.

  • Lisa

    This was absolutely delicious. I added ground lamb (mainly because I just love lamb) and subbed a couple different types of potatoes that I had on hand. Thanks so much for the idea!

  • CB

    I made this last night for dinner and then brought leftovers to work for lunch. I made it exactly as described, except without the cilantro (simply because I didn’t have any on hand). The house smelled amazing when it was cooking, and it was a warm, hearty meal. Delicious! Will definitely make this again.

  • Helene

    I made this for dinner tonight and it was fantastic. My husband loved it, too. We served it with a dollop of yogurt for some tang and cooling. Also, I always keep jars of ginger paste and garlic paste in the fridge. You can find them in Asian markets. They last for a long time and make recipes like this even easier to prep.

  • Elizabeth

    Made this tonight for dinner, and it was de-lish. Definitely going in the supper rotation, and this will be perfect for when I make dinner for new moms. So yummy! Even the picky husband dove in for seconds!

  • Natalie

    This was an amazing dish! Tried it tonight, absolutely delicious.

  • Danielle

    I was excited to see a Indian recipe with ground turkey. I made this last night and love it. If you are a fan of Indian dishes you must try this one.

  • Sarah

    I made this last night, and unfortunately for myself and my family, this was not spicy enough. It was definitely missing something. As I am not familiar with Indian dishes, I am having a hard time thinking of what to add to make it more interesting. I love the concept of the recipe however!

  • Peggy

    I made this last night. I is great. The flavors work together so well. I did substitute red pepper flakes for fresh red chilies. I served it over a short grain rice. DELISH! It went in my recipe book. I will be making this again.

  • Soma

    Beautifully done!

    I would brown the meat and the onions separately, well sometimes, as the caramelized onions by themselves lend a absolutely delicious flavor to the curry.

  • Lort

    I made this last night, I just love it. I am a curry fan, I used yellow curry paste since I have some I wanted to use up. Mmmmm the house even smelled good this morning. I too can’t wait for lunch to see how it tastes today. I love eating healthy and this sure fits the bill. Thanks for a great recipe.

  • Janet Moga

    I made this on Friday night and it was awesome! I had to increase the water (which I replaced with chicken broth) to ensure that I had enough liquid to cook the potatoes. I think this would be great with ground lamb and chickpeas but loved the idea of using grd turkey. I’ll definitely make this again. Thank you!

  • Susanna

    I made this recipe with a couple notable tweaks:
    Used half a pound of turkey and only 2tbsp of oil
    Added 2 cups of cauliflower and two cups of spinach
    Omitted the peas (not my favorite)
    Omitted the garlic, ginger and tumeric bc I didn’t have them on hand
    Verdict: delicious!
    I put in more garam masala to make sure the dish was flavorful enough, and I had to add more water during the simmering stage. Am excited for lunch tomorrow, thanks for another winner.

  • jabeen begum

    curried ground turky with potato is very excellent, i make yester day it is very grand,
    my husbend and doughters also like so much, but unpeeled potato is better then peeled potato because the skin contain number of minaral.THANK YOU SO MUCH FOR YOUR RECEIPES

  • Sarah

    Tried this recipe with what I had to hand: ground beef, onions, garlic, fresh okra and canned tomatoes. This was so yummy and fast! I can’t wait to try making properly with turkey…thanks again, Elise!

  • Dani

    I was so excited to see this yesterday because I had everything on-hand to make it for dinner. I subbed sweet potatoes for the yukon golds, and it turned out great. Even better reheated for lunch today!

  • Awilda

    I made this yesterday and it was delicious!! It’s almost identical to the Aloo Gobi dish that I make all the time, which is what made me want to try it. I’m so glad I did. Thanks for a great recipe.

  • dutchoven

    Thigh meat is so versatile. It subs really well for ground pork in a lot of places. Turkey chorizo…

  • Ro

    Curried Ground Turkey with Potatoes Recipe – Ground Turkey Tip… I haven’t really had great love for ground turkey as I find it doesn’t take on seasonings that well. I’ve discovered that if I pre-season and refrigerate overnight that the flavors come through beautifully.

    I love your site and your recipes.

  • sudu roy

    Good recipe for bagged lunch! Garam Masala is a mixture of cinnamon, cardamom and cloves (approx. equal amount by volume). In India garam masala is always freshly ground and added to the dish at the very end. When I have the whole spices I like to fry them in oil just before adding onions – smells great!

  • MM

    I usually sautee the onion first and then add the ground meat. I’m wondering if there’s a reason the recipe says to add the onion after the turkey?

    It’s easier to brown the meat if you cook it separately from the onions. You can do it either way. ~Elise

  • Lydia (The Perfect Pantry)

    I always have these spices in the pantry, and ground turkey in the freezer (it’s a great substitute for ground pork in many Asian dishes). This is a great recipe for people who think they don’t like curry, and you can make it spicier if that’s your preference (it would be mine!).