Turkey Curry With Herbed Mashed Potatoes - cooking recipe

Ingredients

3 tbsp vegetable oil
1 None turkey breast tenderloin (1 1/2 lbs), diced
3 None onions, diced
2 tbsp tomato paste
1 tbsp all-purpose flour
2 tbsp curry powder
2 tsp ground cumin
1 jar sauerkraut (32 oz), drained
2 cans pineapple chunks (8 oz each), undrained
2 lbs red potatoes, peeled and diced
3 tbsp butter
1 1/4 cups milk, warmed
Pinch None ground nutmeg
1/4 cup chopped fresh parsley
3 tbsp chopped fresh chives

Preparation

Heat the oil in a large Dutch oven over medium-high heat. Season the turkey with salt and pepper, add to the pan in batches and cook for 2-3 mins until browned, turning. Remove the turkey from the pan. Reduce the heat to medium. Add the onions to the pan and cook for 5 mins until softened. Return the turkey to the pan; add the tomato paste, flour, curry powder and cumin and cook, stirring, for 1 min. Add 1 1/2 cups water and season with salt and pepper. Bring to a boil, then reduce heat and simmer for 40 mins, adding the sauerkraut and pineapple after 20 mins.
Meanwhile, cook the potatoes in boiling salted water for 15-20 mins until tender. Drain well, then transfer to a large bowl. Add the butter and milk and mash until smooth. Season with the nutmeg and salt and pepper to taste, then stir in most of the parsley and chives. Divide the mashed potatoes among four plates and spoon over the curry. Sprinkle with the remaining herbs and serve.