A nod to the Indian technique of making korma, ground turkey gets transformed into this fragrant curry stew thickened with yogurt and aromatics.
| Level: | Easy |
| Total: | 35 min |
| Prep: | 20 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 1 large onion, chopped
- 1 2-inch piece ginger, peeled and chopped (about 1/4 cup)
- 3 cloves garlic
- 1 tablespoon curry powder
- Kosher salt
- 3/4 cup plain low-fat yogurt, plus more for serving
- 2 tablespoons vegetable oil
- 1 pound 99%-lean ground turkey
- 1 10-ounce package frozen chopped spinach, thawed and squeezed dry
- 1/4 cup chopped fresh cilantro, plus more for topping
- 3 cups cooked brown rice, for serving
Instructions
- Puree half of the onion, 2 tablespoons water, the ginger, garlic, curry powder and 1/2 teaspoon salt in a food processor until almost smooth; set aside. Mix the yogurt with 1/4 cup water in a small bowl; set aside.
- Heat the vegetable oil in a large skillet over high heat. Add the remaining onion and cook, stirring occasionally, until lightly browned and tender, about 3 minutes. Add the turkey and cook, breaking up the meat with a wooden spoon, until lightly browned, about 3 minutes.
- Add the onion-spice mixture to the skillet and cook, stirring occasionally, until dry, about 4 minutes. Reduce the heat to low and stir in the spinach and the yogurt mixture. Cook, stirring, until warmed through, about 3 minutes. Stir in the cilantro and 1/4 teaspoon salt. Serve over rice with more yogurt and topped with cilantro.
Nutrition Facts
| Calories | 453 calorie |
| Total Fat | 11 grams |
| Saturated Fat | 1 grams |
| Cholesterol | 48 milligrams |
| Sodium | 540 milligrams |
| Carbohydrates | 55 grams |
| Dietary Fiber | 6 grams |
| Protein | 38 grams |
Reviews
Delicious. I used ground chicken instead of turkey. I read one review that said it was under seasoned. Which is fine because I don’t measure spices and use more garlic and ginger than called for already. It was kind of a mess to make, but it was healthy and my husband loved it. Will definitely make this again.
This was a really great recipe. Might try red curry next time to see which we prefer. A keeper.
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Always tweak for what’s in the larder, but fabulous framework.
Delicious and different! I didn’t have any frozen spinich, so I used chopped fresh swiss chard and it was great. I might add some chopped tomatoes next time–it could have used a little more sauce.
Super yummy. I added a little brown sugar and it rounded out the flavor really well. Didn’t take much- maybe 1/2 Tbsp. Thought about adding citrus and using coconut milk instead of yogurt next time.
What a simple and tasty recipe! The 2nd time I made it, I added some cayenne to spice it up a bit, as well as a drained can of chickpeas to make it more filling.
This a very easy dish to make with very flavorful results. My husband went completely gaga over this and had 3 huge helpings. I served it with some Naan. I would definatly make this again, it’s healthy and something different.
Loved it. Cooking indian food can sometimes intimidate me and I’ve had a couple Indian “experiments” totally flop on me before. But this is easy to make and delicious.