TURKEY AND SPINACH CURRY

TURKEY AND SPINACH CURRY image

Yield 4 servings

Number Of Ingredients 14

2 tablspoons peanut oil
1 small onion, chopped
2 cloves garlic
1 tablespoon minced ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 to 1/2 teaspoon tumeric
1/8 teaspoon cayenne, or to taste
1 cup tomatoes, chopped (canned is fine; include their juice)
1 cup coconut milk
Salt and ground pepper
1/2 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.

Steps:

1. Heat oil in a medium saucepan over medium-high heat; add onioin, garlic and ginger until they begin to soften, about 2 to 3 minutes. Add cumin, coriander, tumeric and cayenne and cook, stirring, until spices are fragrant, about another minute. 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. 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.