- Photo by Evan Sung for The New York Times
Curry…what a nice way to celebrate these longer, yet still crisp days. And if you have leftover turkey or chicken, what an easy meal!
You can cook turkey just for this meal or roast a turkey breast or thighs and use the leftovers. Would also work as a chicken & spinach curry. This recipe is adapted from Mark Bittman’s Minimalist Column in the New York Times. See his notes and a video tutorial.
2 tablespoons lard or other oil, could be leftover from roasting your poultry!
1 small onion, chopped
2 cloves garlic, minced
1 tablespoon minced fresh ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 to 1/2 teaspoon turmeric
1/8 teaspoon cayenne, or to taste
1 cup tomatoes, chopped (canned or frozen are fine; include their juice)
1 cup coconut milk
Salt and freshly ground pepper
1/2 pound (or more) fresh spinach, washed and roughly chopped
2 cups leftover turkey, white or dark meat or a combination, roughly chopped
Heat oil in a medium saucepan over medium-high heat; add onion, garlic and ginger and cook until they begin to soften, about 2 to 3 minutes. Add cumin, coriander, turmeric and cayenne and cook, stirring, until spices are fragrant, about another minute.
Add tomatoes and their juices and coconut milk and sprinkle with salt and pepper; bring mixture to a boil and reduce heat to medium. Simmer for another 8 to 10 minutes, or until tomatoes break down.
Add spinach and turkey to pan and continue to cook until spinach wilts and turkey is warmed through, another 3 to 5 minutes. Adjust seasoning, garnish with cilantro and serve.