• jahan lakhani

Minced Turkey and Spinach Curry

Its March and Calgary's winter game is still as strong as ever. Keep the variety in your cold-weather recipes and try this turkey and spinach curry. It's healthy. It's easy to make (even after a day at the office). Better yet, it's great for batch cooking so you won't have waste time worrying about what's for dinner tomorrow.

Helpful Hints:

  • You can easily substitute the turkey for minced chicken or beef depending on your preference

  • Try serving it with a salad of cucumber, tomato, peppers and onions with a little chilli powder and lemon juice

Prep Time: 10 minutes

Cook Time: 25-30 minutes

Difficulty: Easy

Serves 4-6


1 large tomato, chopped (yields approximately 1 cup)

3 tbsp tomato paste

2 tsp crushed ginger

2 tsp crushed garlic

3 tsp lemon juice

1 tsp turmeric

2 tsp cumin powder

1/4 tsp chilli powder

1/2 tsp paprika

2 tsp coriander powder

1 cup water

1 small onion, chopped finely

1 tbsp olive oil

1 lb turkey mince (alternatively can use chicken or beef)

4 cups fresh spinach, chopped

Salt to taste


Using a blender, mix tomato, tomato paste, ginger, garlic, lemon juice, turmeric, cumin powder, chilli powder, paprika, coriander powder and water until a thick paste is formed.

Place a large saucepan over medium heat and add onions and olive oil. Cook until onions are slightly browned.

Add the turkey, stirring regularly to break up any lumps. Cook for 10 minutes, or until turkey is almost cooked.

Add the paste mixture and salt and cook for an additional 15-20 minutes (the longer the better), stirring regularly. If needed, can add a little bit more water throughout cooking process.

In the last 5 minutes of cook time, stir in the chopped spinach and cook until wilted.

Serve with basmati or cauliflower rice and a fresh wedge of lemon.


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