One Pot Curried Turkey and Sweet Potato
I came across this recipe on Pinterest the other day and I was eager to try it. It looked like an easy meal and I’m all about easy meals right now. Still learning how to juggle baby and dinner prep. I most often just hope that TJ will be happy when I need to make dinner (he’s a happy baby most of the time). But sometimes I start prep waaaaaaay early, like, so early I’m wondering why I’m doing it and think I must be crazy, but then later on I’m so happy I did because I suddenly realize that I should have started cooking 10 minutes ago. At that point it’s really handy I did some stuff ahead of time. Anyhow, I can tell you it wasn’t too long before I tried it this recipe and you shouldn’t wait long either!
Start by heating the oil in a large pot until it’s nice and hot. The original recipe said to use a cast iron skillet but I don’t own one so I opted for the largest pot I have. I went for the large one as I doubled the original recipe since my hubby eats A LOT! And I eat a lot too right now – having a baby does that… and I’m glad I doubled it because otherwise we wouldn’t have had leftovers for lunch. I’m also pretty sure hubby would have been asking me if there was more (happened the other night with the Korean Beef I made… learned my lesson). So, add the turkey to the hot oil and break it up in the pot. Once it’s in and the oil has settled down a bit, add the garlic. If you add the garlic first, you’re bound to burn it and I really just don’t like burnt garlic… it irks me. When I get impatient when I’m cooking I’ll turn the heat up and I almost always burn the garlic… or the onion. You know when the onion gets really dark around the edges of the dice and the middle is still white (not cooked). Oh I don’t like myself when I do that. Such a silly mistake but I don’t learn and keep doing it. Moral of the story, add the garlic once the turkey has cooled down the pot a bit. Let that cook until the turkey is almost cooked through. I say almost because there are more things to add to the pot and I find turkey gets rubbery when it’s cooked for too long. Yuck. No one wants rubbery turkey.
The next step is to add the onion and bell pepper. Let them cook for about 5 minutes. You want the onion to be cooked through. The original recipe said golden brown but mine wasn’t going to get golden with a) the amount of liquid in the pot and b) the amount of turkey in the pot, so I cooked it until it was getting translucent.
The sweet potato is the next addition. Add the spices at this point too. I made a bunch of spicing changes because I love flavourful food and I just wasn’t feeling the spicing of the original recipe. It may have been good, but I didn’t think it was going to deliver what I was in the mood for. I wasn’t even actually sure what I was in the mood for, but I wanted lots of flavour. The original recipe had red chili flakes, which gave me the idea to add chili powder. Once I had dumped some of that in, I was looking at my spice rack and wondering what would best compliment it. I grabbed the curry powder. I have medium, which is yellow. I dumped a bunch of that in and saw it was giving the dish a nice yellow colour. It wasn’t enough yellow though and I was nervous to add too much curry to the point that it would be overwhelming. I wanted flavour but not blow my head off kind of heat. Looked back at the spice rack and grabbed the turmeric. Dumped a bit of that in and voila! Turmeric is great and yet I very rarely use it. Apparently it’s really good for you too. Not sure how much you have to consume to get all the benefits but it has anti-inflammatory effects. So needless to say, I felt pretty good about throwing some of that into our meal. Oh, and I put salt and pepper in at this point. Note, if you’re using a grinder for pepper or salt or both, don’t grind them over the pot. The pot is steaming at this point and you’re going to muck up your grinder with the steam if you do that. I ground them into a small ramekin and then added them.
Cover the pot up once that’s all done and let it cook away. At this point you’re giving the spices some time to meld together and really release their flavours but most of all, waiting for that sweet potato to soften. Depending on the size of dice you have, it will likely take 8-10 minutes until a fork will easily pierce the potato. When it does, mix in the parsley and call everyone to the dinner table! For me, that means hubby. TJ doesn’t quite come when called yet, and he was actually already in his highchair at that point. Good news was he was really good through the meal prep.
Hubby served up the dinner and we sprinkled cheese on top of our bowls… and then we sat there at the table with our bowls in front of us…. Waiting…. and waiting until they cooled down enough that we could eat it without burning our mouths off. So torturous. But I must say, it was worth the wait! Hope you enjoy!
One Pot Curried Turkey and Sweet Potato (THM: E)
Servings: technically 8 but 4 in our house
- 2 tbsp (30 mL) extra-virgin olive oil
- 2 lb (900 g) ground turkey
- 2 cloves garlic, minced
- 1 medium onion, diced
- 1 large yellow bell pepper, diced
- 1 very large sweet potato or 2 medium (about 3 cups/750 mL diced)
- 1 tbsp (15 mL) chili powder
- 1 tbsp (15 mL) medium curry powder (yellow)
- 2 tsp (10 mL) turmeric
- Salt and pepper, to taste
- ½ cup (125 mL) chopped fresh parsley
- 1 cup (250 mL) shredded cheese
- In a large pot, heat oil over medium-high heat. Add turkey and garlic. Cook until turkey is just about cooked through, about 5 minutes.
- Add the onion and bell pepper and cook 5 minutes. Add sweet potato and spices. Stir to combine. Cover and let cook until the sweet potato is fork-tender, about 8-10 minutes (depending on size of dice).
- Stir in parsley, dish out each serving and top each with cheese.
Adapted from Primavera Kitchen’s Ground Turkey Sweet Potato Skillet