If you prefer your curry to be mild instead of incendiary, this recipe is for you.  I actually don’t mind a very spicy version, but when serving a meal for guests I usually tone it down just to be safe.  This recipe from Food and Wine magazine was another great recommendation by our friend Cindy. I made it over the holidays for my stepson and his girlfriend, and we all loved it.  I served it over white rice, but it coud lalso be enjoyed as a stew, with soft naan bread.  The potatoes make it almost a complete meal.


(adapted from Food and Wine Magazine, January 2012)

1 TB canola oil
1  pound lean ground sirloin
1/2 pound ground turkey (or use all beef, omitting the turkey)
1  shallot, finely chopped
2 TB minced fresh ginger
1 garlic clove, minced (optional)
1 + ½ TB Madras curry powder
salt and freshly ground pepper to taste
1 large Yukon Gold potato, cut into 1/2-inch dice
1 + ½ cups chicken broth
1 can (14-ounce) unsweetened coconut milk (light is perfect)
1 can (14-ounce) diced tomatoes with their juices
1 + 1/2 cups frozen baby peas
Chopped cilantro to taste (optional)

In a large, deep skillet, heat the oil. Add the ground beef and turkey (if using) and cook over high heat, stirring to break up the lumps, until no longer pink, about 5 minutes. Add the shallot, ginger, garlic and curry powder and season with salt and pepper.

Cook over high heat, stirring frequently, until the onion is softened, about 3 minutes. Add the potato, broth, coconut milk and the tomatoes and their juices and bring to a boil. Cook over moderate heat, stirring occasionally, until the potato is tender, about 15 minutes.

Using the back of a spoon, lightly crush some of the potato. Add the peas and cook just until heated through. Serve in bowls with cilantro, if you like.


to print the recipe, click here


My only modification of the recipe was to use some ground turkey together with the beef. Not so much to make it lighter, but to use some ground turkey I had bought with the firm intention of making meatballs.  It turns out that the intention was not as firm as I thought, so a mixed-meat curry was born.  As I mentioned, this version is mild, if you like more spice, use a hotter curry mix or add more pepper or even a red pepper sauce (my never-ending love for Sriracha shows).  I love the inclusion of potatoes and the trick of mashing some of them to add body to the curry.  And the green peas give that boost of color and a healthy “feel”.

Cindy, thank you once again for another winner! 

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