Thanks to my latest wagjag grocery splurge, I have quite a bit of extra lean ground turkey on hand. I normally use it for my egg-white muffins ( a variation of my mini frittatas but I use egg whites, lean ground meat, and whatever veggies I can find) since I eat these as an afternoon snack daily. Today though, I was on the lookout for a healthy dinner to use some of it up. Something easy that I could add to the menu rotation. I do believe I found a winner with this recipe. It's quick to put together, kid-friendly, healthy, and was a hit with the family, so it's a winner in my books. Thanks Food Network for another great weeknight meal!
Turkey Spinach Korma
1 large onion chopped
1 2” piece ginger peeled & chopped
3 cloves garlic
1 T curry powder
¾ c plain low-fat yogurt plus more for serving
2 T veg oil
1 lb 99% lean ground turkey
1 10oz pkg chopped frozen spinach, thawed & squeezed dry
¼ c fresh cilantro chopped plus more for topping
3 c cooked brown rice for serving
Puree half of the onion, 2 T water, the ginger, garlic, curry powder and ½ tsp salt in the food processor until almost smooth. Set aside. Mix yogurt with ¼ c water, set aside. Heat veg oil in large skillet over high heat. Add remaining onion & cook 3 minutes. Add turkey and cook until lightly browned, 3 minutes. Add onion-spice mixture and cook until dry, 4 minutes. Reduce heat to low and stir in spinach and yogurt mixture. Cook until warmed through, 3 minutes. Stir in cilantro and ¼ tsp salt. Serve over rice with more yogurt and top with cilantro.
Per serving (4):