I made this curry last night, it is very, very simple you can use chicken or even left over beef. Such a good recipe to bring back to life a left over. My turkey is finally gone. Make this tonight, before your turkey has to be thrown out, hate to waste food. COOK ON.......
Turkey & Spinach Curry
Ingredients Serves 4
2 tablespoons peanut oil (I used olive oil)
1 small onion, chopped
4 cloves garlic, minced
1 tablespoon minced fresh ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
1 tablespoon Curry Powder (or to your taste)
1/4 to 1/2 teaspoon turmeric
1/8 teaspoon cayenne, or to taste (or more if you like a really hot curry)
1 cup tomatoes, chopped (canned are fine; include their juice)
1 cup coconut milk
Salt and 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.
Directions
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 & turkey to pan and continue to cook until spinach wilts & turkey is warmed through, 3 to 5 minutes. Adjust seasoning, garnish with cilantro and serve.
The Minimalist: The Turkey That Went to India (November 25, 2009)
