Curried Turkey Hotpot with Potatoes, Carrots, and Apple Chutney
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Ingredients & Equipment
What we send
- 1russet potato
- 6 ouncescarrots
- 1/8 ounceparsley
- 1yellow onion
- 1chicken bouillon cube
- 12 ouncesground turkey
- 1 1/2 tablespoontikka masala curry paste
- 1/3 cuppeas
- 1Gala apple
- 1 tablespoonapple cider vinegar
- 1/2 ounceapricot preserves
- 1parchment paper
What You’ll Need
- olive oil
- kosher salt
- black pepper
- baking sheet
- 10" medium high-sided ovenproof pan
- 6" small pot
Roast potato slices
Preheat oven to 450°F. Rinse all produce. Cut potato crosswise into thin rounds. Line a baking sheet with parchment paper. On prepared sheet, toss potato slices with 1 tablespoon olive oil, ½ teaspoon salt, and pepper as desired. Arrange in a single layer and roast, flipping halfway through, until lightly browned, 15-20 minutes.
While potato roasts, halve carrots lengthwise, then cut crosswise on a diagonal into ½-inch pieces. Finely chop parsley leaves and stems (the stems are actually quite tender, so we've kept them for even more flavor and aroma). Peel onion and cut into small dice. In a small bowl, combine chicken bouillon cube and 1 cup water; using a fork, gently mash to dissolve cube. Set broth aside.
Cook vegetables and turkey
Heat ½ tablespoon olive oil in a medium high-sided ovenproof pan over medium-high heat. When oil is shimmering, add carrots and onion; sauté, stirring, until softened, 4-5 minutes. Add turkey to pan and season with ½ teaspoon salt and pepper as desired. Cook, breaking up turkey, until browned, about 5 minutes. Add tikka masala curry paste and cook, stirring, until fragrant, 2 minutes. Then, stir in broth to combine.
Increase heat under pan with turkey to high and bring to a boil; cook, stirring, to warm through, 2-3 minutes more. Remove pan from heat and stir in peas. Once baked, using tongs or a fork, carefully arrange potato slices over turkey in pan so they overlap slightly. Transfer to oven and bake until potatoes are brown and crisp and flavors have melded, 10-15 minutes.
Make apple chutney
While hotpot bakes, peel apple, slice off rounded sides, and cut into small dice, discarding core. Heat 1 teaspoon olive oil in a small pot over medium-high heat. When oil is shimmering, add apple; sauté, stirring, until beginning to soften, 3-4 minutes. Stir in apple cider vinegar, apricot preserves, and ¼ cup water. Cook, stirring, until slightly thickened, 3-5 minutes more. Remove pot from heat and season with ¼ teaspoon salt.
Plate curried turkey hotpot
Divide turkey hotpot between serving plates, or bring the pan straight to the table to show off the potato lid. Top with apple chutney, garnish with parsley, and dig in!