Indian turkey with spinach & new potatoes

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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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• Vivster

  02 March 2010

  Vivster rated this recipe

  

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• Gemma

  25 May 2010

  Gemma commented on this recipe

  I made this the other day and was so easy yet so tasty! I used tikka paste as didnt want to make it too hot and it was delicious! I served with a little rice aswell just to 'bulk up' the meal. This will definately be a mid week favourite in our household!

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• konstantinadee

  24 June 2010

  konstantinadee rated and commented on this recipe

  

  Brilliant. I used chicken breast instead. My husband adored it and kept asking for more. Very tasty and will definitely cook it again!

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• Coco Loco

  31 October 2010

  Coco Loco rated and commented on this recipe

  

  Simple and tasty! We had loads left over, so had it for lunch the following day served in a Pitta Bread (slightly messy to eat but really yummy). A lovely twist on an Indian curry, this one I’ll definitely be making again.

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• Scrappydoo

  10 May 2011

  Scrappydoo rated and commented on this recipe

  

  As others have said a great mid week meal. Very tasty and easy to make. I took on board other comments and reduced the curry paste down to 3 which gave a really good balance without being over hot I served it with some rice as din't put the full amount of potatoes in. Will make again.

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http://www.bbcgoodfood.com/recipes/1258/

http://www.bbcgoodfood.com/recipes/1258/

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Ingredients

• 450.0g halved new potatoes
• 2.0 tbsp vegetable oil
• 1 onion , finely chopped
• 2 garlic cloves , crushed
• 450g minced turkey
• 5.0 tbsp Madras curry paste
• 400.0g can chopped tomatoes
• 300ml/½ pt chicken stock
• 150.0g bag baby spinach

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in around 40 minutes

Ingredients

• 450.0g halved new potatoes
• 2.0 tbsp vegetable oil
• 1 onion , finely chopped
• 2 garlic cloves , crushed
• 450g minced turkey
• 5.0 tbsp Madras curry paste
• 400.0g can chopped tomatoes
• 300ml/½ pt chicken stock
• 150.0g bag baby spinach

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