Spicy Masala Turkey Strips with Chickpea & Spinach Curry

Recipe by @eatmovemake for Great American Turkey Company


  • 1 package of GATC Spicy Masala Turkey Breast 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
  • 2 cups fresh spinach, chopped
  • 1/4 cup plain Greek yogurt


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

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

  3. In a large frying pan over medium-high heat, add olive oil, GATC Spicy Masala Turkey Strips, Anaheim pepper and onion.

  4. Stirring frequently, cook for 5-10 minutes until internal temperature reaches 165°F and veggies are softened. Add garlic and cook for another 2 minutes.

  5. In your saucepan with potatoes, add turkey strips and mixed vegetables. Then add broth, tomatoes, chickpeas, garam masala, red curry powder, cumin, cardamom and black pepper.

  6. Over high heat, 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.

  7. Remove saucepan from heat and let cool for about 5 minutes. Finally, add in Greek yogurt and mix until thoroughly combined.

  8. Serve with cauliflower, rice, noodles or with naan bread.

  9. Gobble up and enjoy!