Reworked Turkey And Potato Curry

This is basically a re-working of one of my earlier recipes. At the time I originally wrote this up I’d tried a few things, in an attempt to give the dish more flavour, that I thought didn’t work as well as they could have. With that in mind, and the fact that I’ve not been able to come up with anything new, I decided to change a few things, add a little more bulk in the form of chickpeas, and try again.

You will need:
1 tbsp vegetable oil (rapeseed oil)
500g turkey mince
3 small onions, chopped *
1 inch piece of ginger, grated
3 cloves of garlic, crushed
500g turkey mince
5 tbsp madras curry paste **
1 can chopped tomato
300ml chicken stock
500g salad potatoes, half any larger potatoes
1 can chickpeas
200g bag of fresh spinach

Method:
1. Heat the vegetable oil over medium heat in a large saucepan, with a lid.
2. Add the onion and cook for 4-5 minutes, until the onion begins to soften.
3. Add the ginger, garlic and turkey mince, stir and cook for another 4-5 minutes.
4. Stir in the curry paste and cook for 1-2 minutes, until fragrant.
5. Add the tomatoes, stock, potatoes and chickpeas, stir to combine and cover with the lid. Turn the heat down to medium low and simmer for 20 minutes, or until the potatoes are cooked though.
6. Check the seasoning and add salt, if needed.
7. Take the pan off the heat, stir in the spinach then leave to stand, with the lid on, until the spinach wilts.

Notes:
* I say small onions only because they’re what I have, 1 large onion would be fine as an alternative.

** 2 round tbsp of curry powder would be fine for this, I just happened to have some curry paste to hand, however, if you’re using curry powder I’d definitely recommend adding a couple of tbsp of tomato puree.

As with the original I’d serve this up in a bowl on its own, but if you want to bulk it out a little serve it over boiled rice or with a naan bread. Want a little extra veg? Throw in 150g of frozen peas, at the end of the cooking time, before taking it off the heat.