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turkey curry with spinach

Turkey Coconut Curry

This quick Turkey Coconut Curry takes advantage of leftover cooked turkey (or chicken) and pantry staples like canned coconut milk and diced tomatoes. Ginger, scallions, cumin, coriander and turmeric add color and flavor.

 

Course: Dinner, Main Course
Cuisine: American, Indian
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Makes: 8 Servings
Calories: 159 kcal
Author: Dédé Wilson

Ingredients:

  • 1/4 cup (60 ml) Garlic-Infused Oil, made with vegetable oil, or purchased equivalent
  • 1 1/2 cups (96 g) chopped scallions, green parts only, divided
  • 2 tablespoons fresh ginger root grated and peeled
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1/2 teaspoon turmeric
  • 1/8 teaspoon cayenne or to taste
  • 1, 14.5-ounce (411 g) can diced or petite diced tomatoes with juice, such as Muir Glen
  • 1, 13 to 14 ounce (370 g to 400 g) can light or “lite” coconut milk, such as Thai Kitchen
  • Salt
  • Freshly ground black pepper
  • 5 ounces (140 g) fresh baby spinach, washed and dried
  • 4 cups (about 1 pound; 455 g) roughly chopped leftover turkey, white or dark meat or a combination
  • 1/4 cup (4 g) chopped fresh cilantro for garnish

Preparation:

  1. Heat oil in a medium sized pot over low-medium heat until shimmering. Add 1 cup (64 g) of the scallion greens and sauté for about 3 minutes or until soft, but not browned. Add ginger, cumin, coriander, turmeric and cayenne and continue to cook, stirring often, for another minute or until ginger softens and spices are fragrant.
  2. Stir in the tomatoes with all of their juice and the coconut milk. Turn heat up to medium and bring to a boil, stirring to combine well. Adjust heat and simmer vigorously for about 5 minutes to thicken slightly and to blend flavors. Stir in the spinach and allow to cook for about 1 minute or until the spinach wilts. Stir in turkey and season with salt and pepper. Adjust heat if necessary to bring back to a simmer and cook until turkey is heated through, about 5 minutes. Taste and adjust seasoning, if needed. Dish can be made ahead up to this point, cooled and refrigerated in an airtight container for up to 2 days. Reheat before serving. Serve with hot rice or steamed/boiled red potatoes in bowl. Garnish with remaining scallions and cilantro and serve immediately.

Tips

  • Make sure that your dried spices are fresh or the flavor of the curry will not be optimal. We recommend replacing dried herbs and spices every 6 months and storing in airtight containers in a cool, dark location. Not over the stove!
Nutrition Facts
Turkey Coconut Curry
Amount Per Serving
Calories 159 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 1g5%
Cholesterol 7mg2%
Sodium 1mg0%
Potassium 23mg1%
Carbohydrates 10g3%
Fiber 1g4%
Sugar 1g1%
Protein 9g18%
Vitamin A 20IU0%
Vitamin C 0.1mg0%
Calcium 8mg1%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.