Turkey And Spinach Curry Recipes

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TURKEY AND SPINACH CURRY



Turkey and Spinach Curry image

With the coconut milk, the preroasted turkey and the fresh spinach, there's plenty of flavor in this little stew. Plenty of ease, too; the whole thing (including the rice you probably want to serve it with, though I could imagine it over leftover stuffing) takes less than a half hour, not much longer than sandwiches.

Provided by Mark Bittman

Categories     easy, quick

Time 20m

Yield 4 servings

Number Of Ingredients 15

2 tablespoons peanut oil
1 small onion, chopped
2 cloves garlic, minced
1 tablespoon minced fresh ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 to 1/2 teaspoon turmeric
1/8 teaspoon cayenne, or to taste
1 cup tomatoes, chopped (canned are fine; include their juice)
1 cup coconut milk
Salt
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

Steps:

  • 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 and turkey to pan and continue to cook until spinach wilts and turkey is warmed through, another 3 to 5 minutes. Adjust seasoning, garnish with cilantro and serve.

Nutrition Facts : @context http, Calories 298, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 23 grams, Fiber 3 grams, Protein 19 grams, SaturatedFat 13 grams, Sodium 581 milligrams, Sugar 2 grams, TransFat 0 grams

BAKED TURKEY AND SPINACH MEATBALLS WITH ORZO



Baked Turkey and Spinach Meatballs with Orzo image

Since ground turkey can be dry, we used a flavorful spinach and garlic paste here to help keep it moist. The paste does double duty and helps cut prep time, since it's also used as the flavoring base for the orzo.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 5-ounce package baby spinach (about 8 cups)
1/2 onion, chopped
2 cloves garlic, crushed
1 pound ground turkey
3/4 cup panko
1 large egg, beaten
1/2 cup grated Parmesan cheese
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter
1 cup orzo
1 1/2 cups frozen artichoke quarters, coarsely chopped
2 cups low-sodium chicken broth

Steps:

  • Position a rack in the upper third of the oven; preheat to 425˚ F. Line a rimmed baking sheet with parchment paper. Combine half of the spinach, the onion and garlic in a food processor; pulse to make a coarse paste. Transfer all but 1/4 cup of the paste to a large bowl.
  • Add the turkey, panko, egg and 1/4 cup Parmesan to the bowl. Season with 1/2 teaspoon salt and a few grinds of pepper and mix to combine. Form into 12 meatballs and place on the baking sheet.
  • Bake the meatballs until golden and cooked through, about 15 minutes. Switch the oven to broil and broil the meatballs until browned on top, 1 to 2 minutes.
  • Meanwhile, melt the butter in a large skillet over medium heat. Add the orzo and artichokes and cook, stirring, until lightly toasted, 1 to 2 minutes. Add the reserved 1/4 cup spinach paste, 1/2 teaspoon salt and a few grinds of pepper; stir to coat the orzo. Pour in the chicken broth, bring to a simmer, cover and cook, stirring occasionally, until most of the broth is absorbed and the orzo is saucy but still al dente, about 10 minutes. Add 1/2 cup water and the remaining spinach; bring to a simmer, uncovered. Cook, stirring occasionally, until the spinach wilts but is still bright green, 1 to 2 minutes. Stir in the remaining 1/4 cup Parmesan.
  • Divide the orzo among shallow bowls. Top with the meatballs.

Nutrition Facts : Calories 542, Fat 20 grams, SaturatedFat 8 grams, Cholesterol 146 milligrams, Sodium 890 milligrams, Carbohydrate 53 grams, Fiber 7 grams, Sugar 3 grams, Protein 39 grams

TURKEY AND SPINACH CURRY



TURKEY AND SPINACH CURRY image

Categories     Soup/Stew

Yield 4 servings

Number Of Ingredients 17

2 tablespoons peanut oil
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Related
The Minimalist: The Turkey That Went to India (November 25, 2009)
1 small onion, chopped
2 cloves garlic, minced
1 tablespoon minced fresh ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 to 1/2 teaspoon turmeric
1/8 teaspoon cayenne, or to taste
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.

Steps:

  • 1. 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. 2. 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. 3. Add spinach and turkey to pan and continue to cook until spinach wilts and turkey is warmed through, another 3 to 5 minutes. Adjust seasoning, garnish with cilantro and serve.

TURKEY-SPINACH KORMA



Turkey-Spinach Korma image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 11

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

Steps:

  • 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.

INDIAN TURKEY WITH SPINACH & NEW POTATOES



Indian turkey with spinach & new potatoes image

Spice up turkey mince with this tasty Indian recipe

Provided by Good Food team

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 9

450g halved new potato
2 tbsp vegetable oil
1 onion , finely chopped
2 garlic cloves , crushed
450g minced turkey
5 tbsp Madras curry paste
400g can chopped tomato
300ml/½ pt chicken stock
150g bag baby spinach

Steps:

  • Boil the new potatoes until tender. Drain. Heat the vegetable oil in a large pan and cook 1 finelythe chopped onion for 5-6 minutes. Add the garlic cloves and minced turkey and cook for 4-5 minutes. Stir in the Madras curry paste and cook for 1 minute. Stir in the chopped tomatoes and chicken stock, cover and cook for 20 minutes. Stir in the potatoes and baby spinach and heat through for 3-4 minutes.

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