Curry spaghetti bolognese

The dinner request was spaghetti (I love spaghetti and all I knew was that ground turkey would be paired with it. Yet again, the feeling of: I’ve made this 100 times (well, at least it feels like it) before and at first I was quite uninspired. One thing I can’t stand is to be uninspired (notice a theme this week?) in the kitchen.

But once I step into the kitchen and begin prepping, then ideas just come to me. A few months ago I took a trip to Annapolis (home of the Naval Academy) and picked up some great spice mixes at The Spice & Tea Exchange that I had yet to use. One of those packs was Malaysian Ginger Curry (exact spices below) and it helped me create one of my favorite dishes yet!

What you’ll need

– 1 lb ground turkey (or chicken or beef)
– 1/2 red onion, chopped
– olive oil (just a little)
– mushrooms
– Malaysian Ginger Curry (ginger, cumin, cardamom, coriander, celery seed, chili powder, cinnamon, cloves, fenugreek, black pepper, tumeric)
– Alfredo sauce (homemade or Bertolli or Paul Newman’s)
– Tomato sauce (Paul Newman’s Sockarooni)
– Adobo seasoning
– Spanish hot paprika
– spaghetti
– Parmesan cheese

Heat oil in a skillet. Add red onions and sauté until soft. (Don’t forget to start boiling water for your spaghetti) Add the ground turkey and cook until brown; make sure to break meat up into small pieces. Once meat is thoroughly cooked, drain excess water and return to heat. Add the Malaysian Ginger Curry so that it covers the meat (I shook the packet about twice). Stir until the meat absorbs the spices, adding a little water if necessary (just as you would when making taco meat).

Next stir in about half the jar of Alfredo sauce and then add the whole jar of tomato sauce. Sprinkle in Adobo seasoning and add a few pinches of Spanish hot paprika. Last, but not least add the mushrooms. After 5 – 7 minutes, you’re sauce will be done. Turn off the heat and serve on spaghetti and top with Parmesan.

I really hope you enjoy this as much as I did!

Buon appetito!

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