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Turkey Spinach Korma

Don't mind me.  I've just been trying to make this recipe for the past two years.

Remember when I used to make Indian-inspired recipes on this blog?  Yeah, I do too.  I had a craving for Indian food the other day and decided it was finally time to hunker down and make this dish.  I'm very much against ordering food to my apartment.  Since I've lived here (almost three years now!) I've only ordered food once.  That must be some kind of record for the NY/Hoboken area.  I think my sister (who's visited and stayed over a number of times) has probably ordered food here more than I have.  In fact, I know she has.  I simply can't justify spending $20-$30 on one meal when I can go to the grocery store and buy food for a week with that money.  So let's fast forward to this korma.  It is a winner!  It made the entire apartment smell amazing and it's fairly healthy as well.

Speaking of my entire apartment, I'm going to be moving again you guys.  Ugh, I hate this process.  Finding a new place is something I'm excited about, but also not excited about.  Can I please magically transport everything I own from one place to the next and just have it all fit perfectly while I lay here with a pina colada in hand?  Also, while you're at it, can we please make sure I'm not living in a closet-sized box?  Oh, and is a dishwasher too much to ask for?  Thanksmuch. So this is your fair warning that the next month and a half will be filled with food posts that also adequately, or not so adequately, describe my intense dislike of the moving process.

Well, let's bounce back from that not so exciting news and return to the deliciousness of this turkey korma.  If you're looking for a quick and easy and tasty Indian dish, then let's do this!

 

Turkey Spinach Korma
slightly adapted from Food Network

Print Recipe

  • 1 large onion, chopped
  • 1 2-inch piece ginger, peeled and chopped (about 1/4 cup)
  • 3 cloves garlic
  • 1 tablespoon curry powder
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon cumin
  • Red pepper flakes, to taste
  • Black pepper, to taste
  • 1/2 teaspoon salt + extra to taste
  • 3/4 cup plain low-fat yogurt, plus more for serving
  • 2 tablespoons vegetable oil
  • 1 pound lean ground turkey
  • 1 10 -ounce package frozen chopped spinach, thawed and squeezed dry
  • cilantro, for serving
  • 3 cups cooked brown rice, for serving


1) In a food processor, puree half the onion, 2 tablespoons water, ginger, garlic, curry powder, ground ginger, cumin, red pepper flakes, black pepper, and 1/2 teaspoon salt.  Puree until mostly smooth.  Set aside.

2) In a small bowl, combine the Greek yogurt with 1/4 cup water.  Set aside.

3) In a large saucepan over high heat, pour in the vegetable oil.  When it is heated through, add in the other half of the onion and saute, stirring periodically.  Allow the onion to brown lightly, about 3 minutes.

4) Add the ground turkey to the pan.  Break up the turkey meat and cook until browned, about 3 minutes.

5) Pour in the onion and spices mixture and cook until dry, about 4 minutes, stirring occasionally. 

6) Turn the heat to low and stir in the spinach and the yogurt mixture.  Let everything cook together for about 3 minutes, or until warmed through.

7) Taste the dish and add more salt, pepper, and seasonings if desired.  Serve warm over rice.  Top with more yogurt and cilantro if desired.