Turkey-Spinach Korma

Name: Turkey-Spinach Korma
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

11 ingredients

11 steps

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

Directions

1

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.
2

Mix the yogurt with 1/4 cup water in a small bowl; set aside.
3

Heat the vegetable oil in a large skillet over high heat.
4

Add the remaining onion and cook, stirring occasionally, until lightly browned and tender, about 3 minutes.
5

Add the turkey and cook, breaking up the meat with a wooden spoon, until lightly browned, about 3 minutes.
6

Add the onion-spice mixture to the skillet and cook, stirring occasionally, until dry, about 4 minutes.
7

Reduce the heat to low and stir in the spinach and the yogurt mixture.
8

Cook, stirring, until warmed through, about 3 minutes.
9

Stir in the cilantro and 1/4 teaspoon salt.
10

Serve over rice with more yogurt and topped with cilantro.
11

Photograph by Justin Walker