Turkey and spinach feed

Votes: 1

Photo of the dish: Justin Walker

Time: 35 min.
Complexity: easily
Servings: 4

Turkey and spinach korma - detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 gr. lean ground turkey
280 g frozen spinach, pre-defrosted, squeezed and chopped
1 (5-cm) piece ginger, peeled and finely chopped (about 1/4 cup)
1 large onion, finely chopped
3 cloves of garlic
1 tbsp. curry powder
Coarse salt
3/4 cup plain, nonfat yogurt, plus extra for garnish
2 tablespoons of vegetable oil
1/4 cup chopped parsley, plus more for sprinkling
3 cups cooked brown rice for garnish

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: ground turkey, spinach, onions, garlic, ginger root, parsley, curry, yogurt, brown rice

Cooking the dish according to the recipe:

In a food processor, combine half the onion, 2 tablespoons water, ginger, garlic, curry powder, and 1/2 teaspoon salt. Process until almost a paste forms. Set aside. In a small bowl, combine the yogurt with 1/4 cup water and set aside.
Heat vegetable oil in a large skillet over high heat. Add the remaining onion and cook for 3 minutes, stirring occasionally, until softened and golden. Add the ground turkey and cook for 3 minutes, stirring with a wooden spatula.

Add the onion and spice mixture to the pan and cook for 4 minutes, stirring occasionally, until the liquid has evaporated. Reduce the heat to low and add the spinach and yogurt mixture. Cook for about 3 minutes, until the mixture is heated through.

Add parsley and 1/4 teaspoon salt. Serve the korma with rice and extra yogurt, sprinkled with parsley.

Categories:

recipe / Main courses / Cereals, legumes / Vegetables and mushrooms / Bird / Food Network - recipes

Similar recipes