Recipes in Rotation: Turkey Curry with potatoes and sweet potatoes

Rnr logoRecipes in Rotation is a series that allows me to highlight recipes that have made their way into “the book.” This book is the binder that contains recipes we make on a regular basis — at least monthly and in some cases, every two weeks. I keep them in this special binder for quick and easy access without sorting through a bunch of other recipes to speed things up when I need to get dinner on the table.

Today’s recipe is a Turkey curry with potatoes and sweet potatoes

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.

Turkey curry with potatoes and sweet potatoes

(See this recipe on

Turkey Curry with potatoes and sweet potatoes - 7


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


Heat the vegetable oil over medium-high heat in a large pot with a lid. When the oil is hot, add the ground meat, spreading it out over the pan.

Cook the meat without stirring, until it begins to brown.

Add the chopped onion and chiles. Stir and sauté for 4-5 minutes, or until the onion begins to color a bit. Sprinkle salt and pepper over everything.

Add the grated ginger and garlic, mix well and sauté for another 1-2 minutes.

Mix in the spices and cook them with the meat and vegetable mixture. Watch closely to insure they do not burn.

Add water, tomatoes (or tomato sauce) 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.

When the potatoes are tender add the peas. Mix well and cover the pot. Cook 2-3 minutes.

Add salt and pepper, if needed, to taste.

Right before you serve, mix in the chopped cilantro. Serve alone or with flatbread or white rice.

Turkey Curry with potatoes and sweet potatoes - 7 Turkey Curry with potatoes and sweet potatoes - 4 Turkey Curry with potatoes and sweet potatoes - 1

Adapted from recipe Curried Ground Turley with Potatoes from Simply

Previously in Recipes in Rotation:



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