Turkey & 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.
The Menu:
Try serving it with a salad of cucumber, tomatoes and onions with some chilli powder and lemon juice. Eat it together!
Prep Time: 10 minutes
Total Time: 30 minutes
Difficulty: Easy
Serves 4
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
Ingredients
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
Method
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.
nutritional info (per serving)
calories 201 kcal - fat 6g - saturated fat 1g - protein 28g - carbohydrates 7g - dietary fibre 2g - sugars 2g - sodium 237mg