Turkey and Spinach Curry

5.0(688)

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.

by Mark Bittman

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Easy, Quick

Servings

4 servings

Total time

20 min

Calories / serving

299 kcal

Ingredients (15)

serves

2 tablespoons peanut oilpeanut-oil
1 small onion, choppedonion
2 cloves garlic, mincedgarlic
1 tablespoon minced fresh gingerginger
1 teaspoon ground cumincumin
1 teaspoon ground coriandercoriander
1/4 to 1/2 teaspoon turmericturmeric
1/8 teaspoon cayenne, or to tastecayenne
1 cup tomatoes, chopped (canned are fine; include their juice)tomato
1 cup coconut milkcoconut-milk
Saltsalt
freshly ground pepperpepper
1/2 pound fresh spinach, trimmed of thick stems, washed and roughly choppedspinach
2 cups leftover turkey, white or dark meat or a combination, roughly chopped
Freshly chopped cilantro for garnishcilantro

Instructions (3 steps)

01Heat 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.

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Rich recipe — supports nutrition-aware planning.