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.

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.