Spicy Masala Turkey Strips with Chickpea & Spinach Curry

By Team Turkey on April, 18 2019


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Recipe by @eatmovemake


  • 1 package (12 oz.) GATC Spicy Masala Turkey Strips
  • 1 russet potato, peeled and chopped into 1⁄2 inch pieces
  • 2 tablespoons olive oil
  • 1 Anaheim pepper, diced (for a kick of heat, use a jalapeño pepper instead)
  • 1⁄2 onion, diced
  • 2 cloves garlic, minced
  • 14 1⁄2 ounce can chicken broth
  • 10 ounce can tomatoes with green chilies, diced
  • 15 ounce can chickpeas, drained
  • 1 teaspoon garam masala
  • 1 tablespoon red curry powder
  • 1⁄2 teaspoon cumin
  • 1⁄4 teaspoon cardamom
  • 2 teaspoons black pepper
  • 2cups fresh spinach, chopped
  • 1⁄4cup plain Greek yogurt



 In a saucepan, add potatoes and fill with water until level is an inch above the potatoes. Over high heat bring to a boil.

Reduce temperature and let simmer for about 5-10 minutes until potatoes are tender. Drain water and set aside.

In a large frying pan over medium-high heat, add olive oil, GATC Spicy Masala Turkey Strips, peppers, and onions.
    Stirring frequently, cook for 5-10 minutes until turkey strips are thoroughly cooked (165°F) and veggies are softened. Add garlic and cook for another 2 minutes.

    In your saucepan with potatoes, add turkey strips and mixed vegetables. Then add chicken broth, tomatoes, chickpeas, garam masala, red curry powder, cumin, and cardamon.
      Bring to a boil then reduce temperature to a simmer. Cover and cook for 15 minutes, stirring occasionally. Then add spinach and cook for 5 more minutes.
      Remove saucepan from heat and let cool for about 5 minutes. Finally, add in Greek yogurt.
      Serve with rice, noodles or with naan bread.

        Gobble up and enjoy!

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