Hey Y’all!
By now it’s no secret that The Farmer & I absolutely love curry style dishes & this one knocks it out of the park! It’s Whole30 compliant (shh… ignore those peas & you’re golden!) and can easily come together for a weeknight or weekend meal. I also love that the ingredients are easy to pick up, even out on the farm where it can be a tad difficult to find Indian take out 😉
Speaking of … who needs take out when you can cook something like this up at home?
Peas, Spice Mix, Coriander, Jalapeño, Scallions, Onions & Tomatoes
Here’s What You’ll Need:
1lb Ground Turkey
1 Bag Fingerling Potatoes; halved — cooked*
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Sub: 4-6 New Potatoes; quartered
1 Medium Yellow Onion; small dice
1 pint Cherry Tomatoes; sliced in half (these would be lovely)
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Winter Sub: 1 14oz Can of Fire Roasted Tomatoes
1 Cup Frozen (or fresh) Peas
1 Cup of Water
3 Scallions; julienned
1/2 Cup Cilantro; chopped
1 Jalapeño; minced (optional)
1 inch piece of Peeled Ginger; grated fine
2 Garlic Cloves; minced
3 TBSP EVOO
1 TBSP Curry Powder (we like this one!)
1 TSP Cumin
1 TSP Ground Coriander – grind it fresh if you can!
1 TSP Turmeric
Salt & Pepper to taste
Potato Prep*
1. Preheat your oven to 400 °
2. Halve your potatoes into a mixing bowl, toss with 1 TBSP of EVOO & sprinkle with salt & fresh cracked pepper to taste.
3. Once your oven is up to temp, cook your potatoes on a sheet pan for 30 minutes; they should be tender, lightly browned but not 100% cooked through or mushy.
Let’s Get Started:
1. Start by heating up 2 TBSP of EVOO in your favorite soup pot (I like using my 7.25 Qt Le Creuset) over medium high heat. Once the oil is up to temp, add & brown your ground turkey.
2. Once your turkey is browned, go ahead & toss in your diced onion & chilies. Sauté for 3-5 minutes or until the onion & chilies begin to soften & char a bit.
3. Next, add in your ginger & garlic; toss together for a minute or so.
4. Time to add our spices! Add in your spice mix as well as a bit of salt & pepper to taste.
5. At the same time, add 1 Cup of Water; stir to combine & cover. Turn the heat down to low & simmer for 15 minutes.
6. Add in your cooked potatoes, tomatoes & peas. Stir to combine & check your seasonings. Simmer for another 10ish minutes.
7. To finish off the dish, toss in your chopped scallions & cilantro; stir to combine.
To Serve:
Here on the farm we’ll eat this meal “as is” – but it would be lovely with some warm naan bread or served over rice as well.
Leftovers:
OH EM GEE guys – plan for leftovers, DOUBLE this recipe if you have to – this meal heats up fabulously in the morning with some fried eggs – TRUST ME, you will not regret it!
Give this one a try & let us know what you think!
Bon Appétit!
Adapted from: Simply Recipes
