Turkey-Spinach Korma

Name: Turkey-Spinach Korma
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 710 milliliters cooked brown rice, for serving; 1 Tbsp curry powder; 59 milliliters chopped fresh cilantro, plus more for topping; 3 cloves garlic; 59 milliliters 2-inch piece ginger, peeled and chopped (about; 4 servings Kosher salt; 454 grams 99%-lean ground turkey; 177 milliliters plain low-fat yogurt, plus more for serving; 1 large onion, chopped; 283 grams package frozen chopped spinach, thawed and squeezed dry; 2 Tbsps vegetable oil

Turkey-Spinach Korma requires about 35 minutes from start to finish. One portion of this dish contains about 36g of protein, 12g of fat, and a total of 429 calories. This recipe covers 37% of your daily requirements of vitamins and minerals. This recipe serves 4. This recipe is typical of Indian cuisine. If you have garlic, ginger, vegetable oil, and a few other ingredients on hand, you can make it. It works well as a main course. It is a good option if you're following a gluten free diet.

Instructions

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.

Ingredients you will need

Curry Powder

Garlic

Ginger

Onion

Water

Salt

Equipment you will use

Food Processor

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

Ingredients you will need

Yogurt

Water

Equipment you will use

Bowl

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

Ingredients you will need

Vegetable Oil

Equipment you will use

Frying Pan

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

Ingredients you will need

Onion

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

Ingredients you will need

Whole Turkey

Meat

Equipment you will use

Wooden Spoon

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.

Ingredients you will need

Cilantro

Spinach

Yogurt

Onion

Salt

Equipment you will use

Frying Pan

Serve over rice with more yogurt and topped with cilantro.

Ingredients you will need

Cilantro

Yogurt

Rice

Photograph by Justin Walker

Equipment

Ingredients

Servings:

710milliliters

cooked brown rice, for serving 1Tbsp

curry powder 59milliliters

chopped fresh cilantro, plus more for topping 3cloves

garlic 59milliliters

2-inch piece ginger, peeled and chopped (about 4servings

Kosher salt 454grams

99%-lean ground turkey 177milliliters

plain low-fat yogurt, plus more for serving 1large

onion, chopped 283grams

package frozen chopped spinach, thawed and squeezed dry 2Tbsps

vegetable oil

Recommended wine: Riesling, Gruener Veltliner, Sparkling Rose

Riesling, Gruener Veltliner, and Sparkling rosé are great choices for Indian. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. One wine you could try is Kruger-Rumpf Munsterer Rheinberg Kabinett Riesling. It has 4.5 out of 5 stars and a bottle costs about 22 dollars.

Kruger-Rumpf Munsterer Rheinberg Kabinett Riesling

Rheinberg is the steepest of the three GG sites, on weathered quartzite and dusty loam. Sweet apples and yellow fruits are paramount here, though the minerally terroir notes give a firm foundation. These are wines of true charm, not merely winning ways.