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Turkey Spinach Korma


1 large onion, chopped

1 2 in. piece ginger, peeled and chopped (about 1/4 cup)

3 cloves garlic

1 Tbsp. curry powder

Salt and pepper

3/4 cup plain organic Greek yogurt, plus more for serving (or 3/4 cup coconut cream)

2 Tbsp. extra virgin olive oil

1 lb. ground turkey

1 16 oz. 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


In a food processor, process half the onion, 2 Tbsp. water, ginger, garlic, curry powder and 1/2 tsp.salt until nearly smooth; set aside. Mix the yogurt with 1/4 cup water in a small bowl; set aside. In a large skillet, heat the olive oil. Add the remaining onion and cook, stirring occasionally until lightly browned and tender, about 3 minutes. Add turkey and cook, breaking up the meat with a wooden spoon, until lightly browned, about 3 minutes. 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 tsp.salt. Serve over rice with more yogurt (if desired) and top with cilantro.

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