Turkey & Spinach Curry

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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
  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. Simmer for another 8 to 10 minutes, or until tomatoes break down.
  4. Add spinach and turkey to pan and continue to cook until spinach wilts and turkey is warmed through, another 3 to 5 minutes.
  5. Add fresh lemon juice, adjust seasoning, garnish with cilantro and serve.

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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

4 responses to “Turkey & Spinach Curry

  1. What an excellent use for leftover turkey! I like the addition of lemon. I always like to add lemon to my spinach. (Also dried red chile flakes, but I would guess the cayenne already makes it spicy enough.)

  2. I would never have thought about combining curry and turkey but it looks absolutely delish!

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