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Indian turkey with spinach & new potatoes

Indian turkey with spinach & new potatoes

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(13 ratings)

Ready in around 40 minutes

Easy

Serves 4
Spice up turkey mince with this tasty Indian recipe

Nutrition and extra info

Nutrition:

  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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Ingredients

  • 450g halved new potato

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 2 tbsp vegetable oil
  • 1 onion, finely chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic clove, crushed
  • 450g minced turkey

    Turkey

    terk-ee

    The traditional Christmas bird, turkey is good to eat all year round though is only readily…

  • 5 tbsp Madras curry paste
  • 400g can chopped tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 300ml/½ pt chicken stock
  • 150g bag baby spinach

    Spinach

    spin-atch

    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

Method

  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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Comments (14)

gladioli12's picture

I do value your Nutrition values! Is it possible to add them to this recipe Thank you from a BBC Good Food Fan x

Sue Ramen's picture
5

This gave me the basics for a delicious meal; I prefer to use my own mixture of cumin seeds and garam masala, and bunged a handful of frozen peas in, too. I left it going in the slow cooker for a couple of hours on "high", and it was ruddy lovely. Veh nice!

traciekan's picture

Well I'm low carbing so took off new potatoes used sweet potatoes and broccolli instead. really nice.

scrappydoo's picture
4

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.

rhianthomas1984's picture
5

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.

konstantinadee's picture
5

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

gemma99's picture

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!

rachelbland's picture
3

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.

julieb05's picture
5

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...

deborahcole's picture
5

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

eleanormayo's picture
4

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.

purpleflufff's picture
5

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

aliburf's picture
5

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.

chris28's picture
4

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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