Member recipe

turkey and sweet potato curry

Member recipe by

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by

Cooking time

Prep: 30 minutes Cook: 1 hour and 30 minutes

Skill level



Serves 4

a lightly spiced, delicately floured curry that can use up your left overs or cheap cuts you find in your supermarkey

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.


  • 4 x Turkey Steaks (or any left overs)
  • 3 or 4 medium sized sweet potatos
  • 2 medium white onions
  • 1 1/2 tsp ground cumin
  • 1 1/2 tsp ground corriander
  • 1 tsp ground turmeric
  • 5 or 6 Green cardamon pods split and seeds removed
  • 4 cloves
  • 1/2 tsp ground cinnamon
  • 1 tin of chopped tomatos
  • Small bunch of fresh corriander to garnish
  • 25ml Veg oil
  • 1 good knob of butter
  • 1 large thumb of fresh ginger
  • 3 cloves of garlic


  1. In a pestle and mortar grind the cloves and cardamon pod seeds, then finely slice the onions. Place a large sauce pan on a medium heat and add the oil and butter. When the butter begins to foam and all the ground spices including the clove and cardamon mix. When the aroma of the spices start to release add the onions and gently fry until soft and brown, this may take 20 - 30 mins so be patient and don't let them stick. If the mix starts to look a little dry add a little water.

  2. Whilst the onions are cooking finely grate the garlic and ginger and set aside in a bowl, peel and chop the sweet potatos into chunks and put aside in a bowl with enough water just to cover them, also chop the turkey steak into bite size pieces.

  3. When the onions are nice and soft and a lovely dark brown colour and the tin of tomatos and the grated ginger and garlic mix. Gently cook this until all the juice from the tomatos evaporates.

  4. Now add the sweet potatos with the water from the bowl, bring this to the boil and simmer for 10 mins then add the turkey. Simmer again for another 10-15 mins until you have a nice consistancy.

  5. simply serve with a little basmati rice, warm chapatis and garnish with fresh corriander. This, as with all currys, is better the day after. Enjoy.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.