Indian turkey with spinach & new potatoes

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1. Boil the new potatoes until tender. Drain. Heat the vegetable oil in a large pan and cook 1 finelythe chopped onion for 5-6 minutes. Add the garlic cloves and minced turkey and cook for 4-5 minutes. Stir in the Madras curry paste and cook for 1 minute. Stir in the chopped tomatoes and chicken stock, cover and cook for 20 minutes. Stir in the potatoes and baby spinach and heat through for 3-4 minutes.

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• Adas

  07 November 2007

  Adas rated this recipe

  

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• Chris

  05 February 2008

  Chris rated and commented on this recipe

  

  This was a really simply dish and took no time at all. You can make it as hot or mild as you like because it's the paste that brings the heat in. A must for curry lovers trying to watch their weight.

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• Alison

  18 February 2008

  Alison rated and commented on this recipe

  

  Really easy and tasty. I even think my daughter at uni. could cope with this one! I might add a few mushrooms next time to add to veg.

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• Girl Flower

  05 June 2008

  Girl Flower rated and commented on this recipe

  

  Very simple and tasty dinner. Ideal for a mid-week night after work. It is already a favourite in our house now.

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• Belkey

  03 July 2008

  Belkey rated and commented on this recipe

  

  We enjoyed this, although I didn't bother to pre-cook the potatoes, just chunked them up & put them in with the tomatoes & stock for the 20 minutes stated. I also used frozen spinach.

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• Deborah

  23 August 2008

  Deborah rated and commented on this recipe

  

  Wonderful and simple - I used about 2 tblsp of curry paste and it was a nice balance of flavour but not too hot.

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• Baksy

  07 January 2009

  Baksy rated and commented on this recipe

  

  Definitely making this again, used the leftover Christmas turkey last time and it worked a treat! Also added apricots (6 dried apricots soaked in hot water for 15 minutes and whizzed to a purée) which just adds a subtle sweetness. Might use chicken and put cauliflour in next time too...

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• Rachel

  11 January 2009

  Rachel rated and commented on this recipe

  

  I made a vegetarian version using minced Quorn and veg stock. On the plus side, it was very quick and easy. It was a little salty for me though - Prob the veg stock. Though I'm sure would be fine for most palettes. I couldn't find Madras paste, so used 3 large tbs Pataks Extra Hot curry paste. It gave a nice heat, but not quite as hot as Madras from a take-a-way. I served it with a mint sauce made by adding 2tsp regular mint sauce to a small pot natural yoghurt. This compensated for the saltiness, and provides a coolness to the heat of the dish. I also served it with naan bread, but it doesn't really need anything extra due to the carb provided by the potatoes. Would make again when a quick meal is needed, but I have tried better curry recipes for when time permits.

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Ingredients

• 450g halved new potatoes
• 2 tbsp vegetable oil
• 1 onion , finely chopped
• 2 garlic cloves , crushed
• 450g minced turkey
• 5 tbsp Madras curry paste
• 400g can chopped tomatoes
• 300ml/½ pt chicken stock
• 150g bag baby spinach

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Serves 4

Preparation and cooking times

Ingredients

• 450g halved new potatoes
• 2 tbsp vegetable oil
• 1 onion , finely chopped
• 2 garlic cloves , crushed
• 450g minced turkey
• 5 tbsp Madras curry paste
• 400g can chopped tomatoes
• 300ml/½ pt chicken stock
• 150g bag baby spinach

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