Easy Healthy Ground Turkey Curry Picadillo Twist
Savory and spicy ground turkey mixed with soy chorizo, flavored with curry powder and scotch bonnet peppers simmered with potatoes, carrots, and green olives.
Servings 4 servings
Calories: 432kcal
Ingredients
For the Base
- 2 tablespoon olive oil
- ½ cup onion small diced
- 3 garlic cloves garlic pressed or minced
- ½ cup red bell pepper small diced
- ½ cup fresh tomatoes small diced
- ½ cup soy chorizo or regular chorizo
- 1 pound ground turkey
- salt and pepper to taste
- 2 tablespoon dry white wine
For the Vegetables
- 1 cup potatoes large diced
- ¼ cup carrots medium diced
- ½ cup salsa or sofrito / epis
- 1 cup low-sodium chicken broth
For the Seasoning
- 1 tablespoon Jamaican curry powder
- ½ teaspoon cumin powder
- ½ teaspoon smoked paprika
- ¼ teaspoon dried thyme
- ¼ teaspoon scotch bonnet pepper sauce or fresh
- 2 tablespoons pimiento-stuffed green olives sliced
- 2 cups cooked brown basmati rice
Equipment
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Make the Base: Heat a medium saute pan with oil on medium-high heat. Then add the onions and cook until almost translucent. Add the garlic, combine, and cook for 30 seconds. Then add the red bell peppers and tomatoes and heat up.
- Cook the Protein: Add the chorizo, ground turkey, salt, and pepper with the vegetables and combine well.
- Add Wine: Make a 3-inch diameter hole in the middle of the pan. Then pour the white wine into the center and allow the alcohol to evaporate—for at least 30 seconds. Then combine the white wine with the cooking meat mixture.
- Cook the Vegetables: Add the potatoes, carrots, salsa, broth, curry powder, cumin, paprika, thyme, scotch bonnet pepper, and olives, combine well, cover, and reduce the heat to medium and simmer for 15 minutes. Make sure it is not boiling. You don't want the liquid to evaporate before the potatoes are cooked.
- Uncover and check the potatoes and ensure they are tender. If there is still excess liquid, cook for another 5 minutes to allow the sauce to reduce.
- Serve: Plate with a side of rice.
- Side Suggestion: This dish will go great with fresh avocado.
Video
Notes
One cup of raw Brown Basmati Rice yields three cups of rice.
- Makes four servings of ¾ cup each.
- To make this rice, it can take 35 minutes in the rice cooker to 55 on the stovetop.
- I prefer Sauvignon Blanc, which goes great with spicy poultry and fish dishes.
Nutrition
Calories: 432kcal | Carbohydrates: 43g | Protein: 35g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 62mg | Sodium: 485mg | Potassium: 879mg | Fiber: 6g | Sugar: 5g | Vitamin A: 2423IU | Vitamin C: 41mg | Calcium: 50mg | Iron: 3mg
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