Turkey and Spinach Curry

By Mark Bittman

Published November 24, 2009

  • Michael Kraus for The New York Times
Media 1 of 1
Total Time
20 minutes
Rating
5(688)
Comments
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With the coconut milk, the preroasted turkey and the fresh spinach, there’s plenty of flavor in this little stew. Plenty of ease, too; the whole thing (including the rice you probably want to serve it with, though I could imagine it over leftover stuffing) takes less than a half hour, not much longer than sandwiches.

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Ingredients

Yield:4 servings

  • 2 tablespoons peanut oil

  • 1 small onion, chopped

  • 2 cloves garlic, minced

  • 1 tablespoon minced fresh ginger

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander

  • ¼ to ½ teaspoon turmeric

  • ⅛ teaspoon cayenne, or to taste

  • 1 cup tomatoes, chopped (canned are fine; include their juice)

  • 1 cup coconut milk

  • Salt

  • freshly ground pepper

  • ½ pound fresh spinach, trimmed of thick stems, washed and roughly chopped

  • 2 cups leftover turkey, white or dark meat or a combination, roughly chopped

  • Freshly chopped cilantro for garnish

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

9 grams carbs; 44 milligrams cholesterol; 299 calories; 6 grams monosaturated fat; 3 grams polyunsaturated fat; 13 grams saturated fat; 23 grams fat; 3 grams fiber; 587 milligrams sodium; 19 grams protein; 2 grams sugar

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

  1. 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.

  2. 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.

  3. 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.

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Ratings

5 out of 5
688 user ratings
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Comments

Lea

Added a squeeze of lime at the end to brighten up the curry.

Libby

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.

Donna Harrison

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!

Jim

I made this three days after Thanksgiving and pretty much followed the recipe. IMO fresh ginger is critical to it tasting well. My only significant change was to add cubed sweet potato in Step 2. It made for a nice addition.

Cory

Add some unsalted peanuts for crunch!

Liz

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.

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