Of late, my hubby has been doing majority of our grocery shopping. As much as I appreciate his help, I sometimes wish I was the one running to the grocery store – especially when he comes home with 3-pound package of meat or a whole grocery bag full of those fat eggplants! 🙂
Such was last week’s grocery run! Among other things, 2 packages of 3-lb pack of ground turkey – and oops, not my usual extra lean version! These were the oh so moist, yet oh so calorific 85% lean version! What to do! Oh well! Since both the packages were promptly placed in the freezer (guess who did it!), I had to use up everything once I thawed a package! 3 pounds of ground turkey and a lazy weekend with nothing to do!
My kids have been asking for meatballs and I actually wanted to get ground turkey to make a curry! Since I didn’t want to use up all that meat in just two dishes, I added a third! So, my 3 pounder transformed into super moist meatballs, curried turkey and seasoned turkey taco meat! All were pretty easy recipes, so off I started with the curried turkey dish first!
You don’t need many exotic spices to make this immensely flavorful dish that could be served over rice or with a side of a flatbread such as Indian naan, pita bread or just plain super-crusty bread! You just need a small amount of good quality curry powder!
Since my dear hubby also brought me a mesh bag full of sweet potato when I specifically asked for 3, I decided to amp up the nutritional value of the curry with the addition of sweet potato cubes and spinach! Don’t wait, grab the few ingredients that are needed and whip up this delicious, semi-nutritious (wish I had the extra lean meat)
Curried Ground Turkey
1 pound ground turkey (lean or extra lean)
1 tablespoon oil*
1/4 cup chopped onions
3 cloves of garlic, finely minced
1 small sweet potato, peeled and cubed into 1/2″ cubes
1/2 package frozen chopped spinach, thawed and squeezed dry
1/2 teaspoon cayenne
1 tablespoon Madras curry powder
1/4 teaspoon ground turmeric, optional
1/4 cup water
salt to taste
1/4 cup of unsweetened coconut milk, optional
1. Heat a large skillet over medium high heat. Brown ground turkey till lightly brown and cooked through.
2. If you are using higher fat than 90-93% lean turkey, chances are you will have bit of fat accumulating after browning the meat. I usually scoop this out and discard.
3. If the meat mixture is too dry, use the tablespoon of oil*. To the pan, add onion and garlic.
4. Stir around cook for 3-5 minutes. Add the dry spices and salt. Cook for 3-5 minutes.
5. Add the sweet potato and spinach. Gently stir. Add the water and cook covered on low heat for 15 minutes or so, till sweet potato is soft and the sauce thickens.
6. Stir in the coconut milk, if using, and remove from heat.
Serve the dish with steamed rice or your favorite flatbread.