This is a great dish to make with leftover holiday turkey. It has such a different flavor profile and it is quick and easy to make. I adapted the recipe from The New York Times, contributed by Mark Bittman. I increased the amount of turkey, spinach, tomatoes, garlic, and onion in addition to adding fresh lemon juice to brighten the flavor.
Time: 20 minutes
Yield: 4 to 6 servings
- 2 tablespoons peanut oil
- 1 large yellow or sweet onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ¼ to ½ teaspoon turmeric
- ⅛ teaspoon cayenne, or to taste
- 28 oz can whole tomatoes with juice, chopped (or diced tomatoes with juice)
- 1 cup coconut milk
- coarse salt, to taste
- freshly ground pepper, to taste
- 1 pound fresh organic baby spinach, washed and trimmed of thick stems
- 3 cups leftover turkey, white or dark meat or a combination, roughly chopped or shredded
- juice of 1/2 a lemon, or more to taste
- Freshly chopped cilantro, for garnish
- 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.
- Add fresh lemon juice, adjust seasoning, garnish with cilantro and serve.
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