Turkey and Spinach Curry Recipe

Name: Turkey and Spinach Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; ⅛ 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

Servings: persons

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
⅛ 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

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.
2
Add cumin, coriander, turmeric and cayenne and cook, stirring, until spices are fragrant, about another minute.
3
Add tomatoes and their juices and coconut milk and sprinkle with salt and pepper; bring mixture to a boil and reduce heat to medium.
4
Simmer for another 8 to 10 minutes, or until tomatoes break down.
5
Add spinach and turkey to pan and continue to cook until spinach wilts and turkey is warmed through, another 3 to 5 minutes.
6
Adjust seasoning, garnish with cilantro and serve.

366

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons peanut oil, 1 small onion, chopped, 2 cloves garlic, minced, 1 tablespoon minced fresh ginger, and more.

Yes, Turkey and Spinach Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Turkey and Spinach Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions