Posted on Tuesday, July 5, 2011 | 7 Comments
Last week I found this great Indian dish to prepare in Food & Wine. I wanted to use up the ground turkey I had in the freezer, so I substituted that for the ground beef. This recipe would feed 6, so be prepared for leftovers if you are anything like our family. The kids picked at this meal. The Indian spices were a little too advanced for their palettes, but I was very happy that they tried it. Now if you’re an adult and you’re a fan of Indian food, you’re really going to like this one. The leftovers won’t bother you at all, in fact, the flavors are even better the next day! Enjoy.
What You Will Need:
1 lb ground turkey
¾ lb Dutch yellow potatoes (baby potatoes), quartered
1 (10 oz) bag of frozen sweet peas
1 yellow onion, chopped
6 oz non-fat plain yogurt
¾ C reduced-fat milk
What You Already Have:
2 large garlic cloves, coarsely chopped
1 T olive oil
1 tsp ground ginger
2 tsp ground coriander
2 tsp cumin
½ tsp turmeric
Pinch of cinnamon
Dash of pepper
Dash of salt
Large non-stick skillet
1) Heat olive oil over medium-high heat. Add onion and garlic.
2) Add ginger and stir until coats onion and garlic.
3) Add turkey to the skillet and cook until no longer pink.
4) Drain liquid without losing contents from pan.
5) Add coriander, cumin, turmeric, cinnamon, salt and pepper.
6) Stir in potatoes, yogurt and milk. Bring to a boil and cover.
7) Simmer for 15 minutes.
8) Remove lid and stir in peas. Heat through for about 2 minutes.