Turkey-Spinach Korma Recipe

Name: Turkey-Spinach Korma
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large onion, chopped; 1 2 -inch piece ginger, peeled and chopped (about 1/4 cup); 3 cloves garlic; 1 tablespoon curry powder; Kosher salt; 3/4 cup plain low-fat yogurt, plus more for serving; 2 tablespoons vegetable oil; 1 pound 99%-lean ground turkey; 1 10 -ounce package frozen chopped spinach, thawed and squeezed dry; 1/4 cup chopped fresh cilantro, plus more for topping; 3 cups cooked brown rice, for serving

Servings: persons

1 large onion, chopped
1 2 -inch piece ginger, peeled and chopped (about 1/4 cup)
3 cloves garlic
1 tablespoon curry powder
Kosher salt
3/4 cup plain low-fat yogurt, plus more for serving
2 tablespoons vegetable oil
1 pound 99%-lean ground turkey
1 10 -ounce package frozen chopped spinach, thawed and squeezed dry
1/4 cup chopped fresh cilantro, plus more for topping
3 cups cooked brown rice, for serving

1
Puree half of the onion, 2 tablespoons water, the ginger, garlic, curry powder and 1/2 teaspoon salt in a food processor until almost smooth; set aside.
2
Mix the yogurt with 1/4 cup water in a small bowl; set aside.
3
Heat the vegetable oil in a large skillet over high heat.
4
Add the remaining onion and cook, stirring occasionally, until lightly browned and tender, about 3 minutes.
5
Add the turkey and cook, breaking up the meat with a wooden spoon, until lightly browned, about 3 minutes.
6
Add the onion-spice mixture to the skillet and cook, stirring occasionally, until dry, about 4 minutes.
7
Reduce the heat to low and stir in the spinach and the yogurt mixture.
8
Cook, stirring, until warmed through, about 3 minutes.
9
Stir in the cilantro and 1/4 teaspoon salt.
10
Serve over rice with more yogurt and topped with cilantro.
11
Photograph by Justin Walker

828

kcal

Calories

Fat

121

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1 large onion, chopped, 1 2 -inch piece ginger, peeled and chopped (about 1/4 cup), 3 cloves garlic, 1 tablespoon curry powder, and more.

Yes, Turkey-Spinach Korma 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.

Turkey-Spinach Korma

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