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!
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.
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.