Turkey and Spinach Curry
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons peanut oil
- 1small onion, chopped
- 2cloves garlic, minced
- 1tablespoon minced fresh ginger
- 1teaspoon ground cumin
- 1teaspoon ground coriander
- ¼ to ½teaspoon turmeric
- ⅛teaspoon cayenne, or to taste
- 1cup tomatoes, chopped (canned are fine; include their juice)
- 1cup coconut milk
- Salt
- freshly ground pepper
- ½pound fresh spinach, trimmed of thick stems, washed and roughly chopped
- 2cups leftover turkey, white or dark meat or a combination, roughly chopped
- Freshly chopped cilantro for garnish
Nutritional analysis per serving (4 servings)
299 calories; 23 grams fat; 13 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 9 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 19 grams protein; 587 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oil in a medium saucepan over medium-high heat; add onion, garlic and ginger and cook until they begin to soften, about 2 to 3 minutes. Add cumin, coriander, turmeric and cayenne and cook, stirring, until spices are fragrant, about another minute.
- Step 2
Add tomatoes and their juices and coconut milk and sprinkle with salt and pepper; bring mixture to a boil and reduce heat to medium. Simmer for another 8 to 10 minutes, or until tomatoes break down.
- Step 3
Add spinach and turkey to pan and continue to cook until spinach wilts and turkey is warmed through, another 3 to 5 minutes. Adjust seasoning, garnish with cilantro and serve.
Private Notes
Comments
Added a squeeze of lime at the end to brighten up the curry.
3 cups of meat. Whole can of tomatoes and whole can of coconut milk. 3 fat garlic cloves through press. Double the ginger. Double the cayenne. Add heaping quarter teaspoon of curry powder. Use 3/4 box of VM chopped onion. Use heaping quantities of other spices.
This is a great recipe! I have used with with chicken, lamb and veggies for a variety of curry experiences. It's ve rsatile and easy and very tasty!
Add some unsalted peanuts for crunch!
If using a bag of 'salad spinach', make sure to just stir it in at the very end, after the turkey has heated up, for a minute or less. The the spinach will wilt very fast, and retain color.
My new recipe best friend! Made it tonight (mid-October) and it will make a return appearance with Thanksgiving leftovers. Added most of a red pepper, and do not neglect a squeeze of lemon or lime at the end. Glad to have half of it in the freezer for another meal.