Indian turkey with spinach & new potatoes

Indian turkey with spinach & new potatoes

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(16 ratings)

Ready in around 40 minutes


Serves 4
Spice up turkey mince with this tasty Indian recipe

Nutrition and extra info


  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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  • 450g halved new potato
    New potatoes

    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



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

  • 2 garlic cloves, crushed
  • 450g minced turkey



    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

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



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

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



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


  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, questions and tips

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11th Feb, 2019
I used turkey thigh mince, added a small handful of sultanas for a bite of sweetness. Used frozen spinach & Tikka paste as I don't like it too hot. Next time I will try adding the potatoes directly to the sauce without pre boiling, as someone else did, so they get some flavour into them because they were a bit bland adding them in the last few minutes. They probably would have tasted better the next day when the flavours had chance to penetrate the potatoes. However this was still delicious, filling, quick to make & around 320 calls a portion. A keeper for sure.
23rd Feb, 2015
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
27th Jan, 2015
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!
10th Jun, 2013
Well I'm low carbing so took off new potatoes used sweet potatoes and broccolli instead. really nice.
10th May, 2011
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.
31st Oct, 2010
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.
24th Jun, 2010
Brilliant. I used chicken breast instead. My husband adored it and kept asking for more. Very tasty and will definitely cook it again!
25th May, 2010
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!
11th Jan, 2009
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.
7th Jan, 2009
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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