Turkey-Spinach Korma

  • Level: Easy
  • Total: 35 min
  • Prep: 20 min
  • Cook: 15 min
  • Yield: 4 servings
  • Nutrition Info
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1 large onion, chopped

1 2-inch piece ginger, peeled and chopped (about 1/4 cup)

3 cloves garlic

1 tablespoon curry powder

Kosher salt

3/4 cup plain low-fat yogurt, plus more for serving

2 tablespoons vegetable oil

1 pound 99%-lean ground turkey

1 10-ounce 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


  1. 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. Mix the yogurt with 1/4 cup water in a small bowl; set aside.
  2. Heat the vegetable oil in a large skillet over high heat. Add the remaining onion and cook, stirring occasionally, until lightly browned and tender, about 3 minutes. Add the turkey and cook, breaking up the meat with a wooden spoon, until lightly browned, about 3 minutes.
  3. 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. Serve over rice with more yogurt and topped with cilantro.

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