Ground Turkey Curry

In the 21st century, most people changed their eating habits and chose to eat healthily.  However, I found that healthy foods do not taste as good as normal foods so when I introduce healthier meals to my family, I have to make sure my children will allow me to make it again.  I found this turkey curry recipe from SimplyRecipes by Elise Bauer.  I gave it a little twist to suit our tastes and it became a popular dish for my family.


3 pounds Ground Turkey (93% lean)
1 White onion (chopped)
4 Medium Carrots (peeled and cut into big pieces)
6 Medium red potatoes (peeled and cut into 1-inch chunks)
5 Roma tomatoes (diced)
1 cup Frozen peas
4 cups Low sodium chicken broth
1 head Garlic (minced)
20g Fresh ginger (about 1-inch piece) (peeled and grated)
3 ½ Tbsps Curry Powder
1 tsp Turmeric
1 tsp Ground coriander
1 tsp Ground cumin
1 ½ tsps. Red chili powder
1 Tbsp Light brown sugar
1 tsp Salt to taste (about 1 tsp)


  1. Heat 4 tbsps. of grape seed oil over high heat in a large pan.  When the oil is hot, add ground turkey, make sure not to crowd the meat.  With 3 pounds of meat, it’s better to split the meat into 2 portions and cook separately.  Cook turkey until it begins to brown and liquid is dried up.  Set aside.  (picture 1)
  2. Brown onion in a pan, then add minced garlic and grated ginger.  Stir for about 1 minute.  (picture 2)
  3. Return ground turkey to the pan with onion, garlic and ginger.  Stir for about 1 minute.  (picture 3)
  4. Add 4 cups of chicken broth.  (picture 4)
  5. Then add in all spices (curry powder, turmeric, cumin, coriander, chili powder, sugar).  (picture 5)
  6. Add diced tomatoes, carrots, peas and potatoes.  Add salt and mix well.  (pictures 6-8)
  7. Transfer everything to a pressure cooker and press the “Meat/stew” function, press the button to choose the cooking time to 15 minutes.   Turn the venting knob to “sealing” position.  When it’s done cooking, do a quick pressure release.  (picture 9)
  8. If you don’t have a pressure cooker, you can easily cook this on the stove top.  Cover the pot and simmer the curry for about 20-30 minutes or until the potatoes are soft.
  9. Serve over rice.

curry collage


  • 3 pound of meat is enough for 2 meals for 5 people.  This dish is also very good the next day.
  • Ground turkey will release a lot of liquid when cooking.  Make sure not to crowd the meat, otherwise it will take a long time to brown the meat.


Potato/Mushroom Gratin

Potato/Mushroom Gratin

For the longest time, I thought potato au gratin and scalloped potatoes were the same thing. I was told they were slightly different – gratin is baked with a layer of cheese (or breadcrumbs) on top until it turns golden brown, while scalloped potatoes never includes cheese.  Both dishes are equally yummy!  This side dish is very easy to make, it may take some time to thinly slice the potatoes, but after putting the dish into the oven, you are completely done!  I put cheddar cheese on top since my kids like cheddar, but you can use any cheese you want.

1 Tbsp
2 lbs.
10 ozs

2/3 cup
2/3 cup
6 ozs

Garlic clove, crushed
Potatoes, thinly sliced
Mushrooms, sliced

Egg, beaten
Non-fat milk
Heavy whipping cream
Gruyere cheese or Cheddar cheese (grated)
Salt and Pepper


  1. Preheat oven to 400F, rub an oven-proof dish with butter and garlic.
  2. Thinly slice the potatoes (picture 1).
  3. Start with a layer of potatoes on the bottom of your dish (picture 2), then add a layer of sliced mushrooms (picture 3).
  4. Sprinkle salt and pepper, then repeat steps 2 and 3 to add another layer of potatoes and mushrooms (pictures 4 and 5).
  5. After seasoning with salt and pepper, top with remaining potatoes (picture 6).
  6. Mix together eggs, milk and cream and pour over vegetables (picture 7).  Bake for an hour.
  7. Remove the dish from oven and sprinkle cheese over top (picture 8).
  8. Bake 25 minutes or until cheese is melted and golden and vegetables are tender (picture 9).

potato gratin steps

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