Best Turkey And Spinach Curry Recipes

GROUND TURKEY AND SPINACH CURRY

GROUND TURKEY AND SPINACH CURRY image

Categories turkey

Yield 5 (4 points)

Number Of Ingredients 11

Ingredients

10 oz chopped frozen spinach
1 tsp olive oil
1 onion, chopped
1 1/4 pounds ground turkey breast
1 tsp salt
1/4 tsp black pepper
1 1/2 tsp curry powder
1/2 tsp ground turmeric
1/2 tsp ground cumin seed
1/4 tsp crushed red pepper flakes
1/2 cup frozen green peas

Steps:

Defrost spinach and squeeze out, but leave it a bit watery. Saute onion in olive oil until soft. Add spices, cook, stirring for a minute or so, then add ground turkey and cook until just a little pink. Stir in spinach and peas. Cover and cook another 3-5 minutes until peas are done.

TURKEY AND SPINACH CURRY

Turkey and Spinach Curry image

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.

Provided by Mark Bittman

Categories easy, quick

Time 20m

Yield 4 servings

Number Of Ingredients 15

Ingredients

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
1/4 to 1/2 teaspoon turmeric
1/8 teaspoon cayenne, or to taste
1 cup tomatoes, chopped (canned are fine; include their juice)
1 cup coconut milk
Salt
freshly 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:

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.
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.
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.

Nutrition Facts : @context http, Calories 298, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 23 grams, Fiber 3 grams, Protein 19 grams, SaturatedFat 13 grams, Sodium 581 milligrams, Sugar 2 grams, TransFat 0 grams

TURKEY AND SPINACH CURRY

TURKEY AND SPINACH CURRY image

Categories Soup/Stew turkey Stew Thanksgiving

Yield 4 servings

Number Of Ingredients 14

Ingredients

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.