Best 4 Turkey Spinach Korma Recipes

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**Tantalize your taste buds with a culinary journey to India, where aromatic spices and vibrant flavors dance together in perfect harmony. Embark on a delectable adventure with our carefully curated collection of turkey spinach korma recipes, each offering a unique twist on this classic dish. From traditional to contemporary interpretations, these recipes cater to a range of preferences, ensuring an unforgettable dining experience. Immerse yourself in the richness of creamy korma sauce, infused with an array of exotic spices, and let the tender turkey and succulent spinach transport you to a realm of culinary bliss. With options ranging from easy weeknight dinners to elaborate feasts, our turkey spinach korma recipes promise to satisfy your cravings and leave you longing for more.**

Let's cook with our recipes!

MUSHROOM AND SPINACH KORMA



Mushroom and Spinach Korma image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 13

1 1/4 cups basmati rice
1 medium red onion (1/2 roughly chopped, 1/2 thinly sliced)
1 2-inch piece ginger, peeled and roughly chopped
1 plum tomato, chopped
1 teaspoon ground cumin
3/4 teaspoon ground coriander
Kosher salt
2 tablespoons vegetable oil
1 pound mixed mushrooms, sliced
8 ounces baby spinach (about 8 cups)
1 15-ounce can chickpeas, drained and rinsed
1/2 cup light coconut milk
Chopped fresh cilantro, for topping

Steps:

  • Cook the rice as the label directs. Meanwhile, combine the chopped onion, ginger, tomato, cumin, coriander, 1/2 teaspoon salt and 1/4 cup water in a blender or food processor and puree until smooth. Heat 1 tablespoon vegetable oil in a wide saucepan over medium-high heat. Add the sliced onion and cook, stirring, until golden, about 5 minutes. Add the mushrooms and cook, stirring occasionally, 3 more minutes. Add 1/2 teaspoon salt. Transfer the vegetables to a plate. Heat the remaining 1 tablespoon vegetable oil in the same pan; add the tomato mixture and cook, stirring, until very thick, about 6 minutes. Return the mushroom mixture to the pan. Add 1 1/2 cups water, bring to a simmer and cook until the mushrooms are soft, about 4 minutes. Stir in the spinach and chickpeas and cook 2 more minutes. Stir in the coconut milk, season with salt and top with cilantro. Serve with the rice.
  • Photograph by Antonis Achilleos

Nutrition Facts : Calories 439, Fat 11 grams, SaturatedFat 2 grams, Sodium 580 milligrams, Carbohydrate 75 grams, Fiber 9 grams, Protein 14 grams

LEFTOVER TURKEY KORMA



Leftover turkey korma image

Make this turkey curry from your Christmas leftovers. Kids and adults will love this mildly spiced dish served with rice or naan and mango chutney

Provided by Cassie Best

Categories     Dinner

Time 35m

Number Of Ingredients 12

2 tbsp vegetable oil
1 large onion, finely chopped
thumb-sized piece of ginger, peeled and finely chopped
2 garlic cloves
4 tbsp korma paste
6 cardamom pods, gently crushed to crack the pods
75g ground almonds
500ml chicken or vegetable stock
300-400g cooked turkey, cut into chunks
100ml double cream
handful of coriander, leaves picked
rice or naan and mango chutney, to serve (optional)

Steps:

  • Heat the oil in a large pan, tip in the onion and cook over a medium heat for 8-10 mins until soft and starting to caramelise. Stir in the ginger and garlic, and sizzle for another minute until aromatic.
  • Add the korma paste, cardamom pods, almonds and stock, then season and simmer for 10 mins.
  • Stir in the turkey, 2 tsp sugar and cream, then simmer for 5 mins until the turkey is heated through. Season to taste. Scatter over the coriander and serve with rice or naan and some mango chutney, if you like.

Nutrition Facts : Calories 573 calories, Fat 40 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 40 grams protein, Sodium 1.5 milligram of sodium

TURKEY AND SPINACH CURRY



Turkey and Spinach Curry image

With the coconut milk, the preroasted turkey and the fresh spinach, there's plenty of flavor in this little stew. Plenty of ease, too; the whole thing (including the rice you probably want to serve it with, though I could imagine it over leftover stuffing) takes less than a half hour, not much longer than sandwiches.

Provided by Mark Bittman

Categories     easy, quick

Time 20m

Yield 4 servings

Number Of Ingredients 15

2 tablespoons peanut oil
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 are fine; include their juice)
1 cup coconut milk
Salt
freshly ground pepper
1/2 pound fresh spinach, trimmed of thick stems, washed and roughly chopped
2 cups leftover turkey, white or dark meat or a combination, roughly chopped
Freshly chopped cilantro for garnish

Steps:

  • 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.

Nutrition Facts : @context http, Calories 298, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 23 grams, Fiber 3 grams, Protein 19 grams, SaturatedFat 13 grams, Sodium 581 milligrams, Sugar 2 grams, TransFat 0 grams

ISPANAK KAVURMA (TURKISH SPINACH)



Ispanak Kavurma (Turkish Spinach) image

Courtesy of turkishcookbook.com with only a couple adjustments. I don't usually boil spinach (truthfully?: never) but boiled spinach can be beautiful...

Provided by COOKGIRl

Categories     Spinach

Time 25m

Yield 2-3 serving(s)

Number Of Ingredients 12

17 ounces fresh baby spinach leaves, rinsed well if necessary and drained
2 tablespoons extra virgin olive oil
1 small onion, finely chopped
2 small roma tomatoes, pureed (or any similar tomato-fresh or canned)
1/4 teaspoon freshly grated nutmeg (reduced from one half teaspoon)
4 tablespoons water (or beef or chicken broth)
salt and pepper, to taste
1 garlic clove, peeled
1/2 cup plain yogurt, drained
salt
1 tablespoon extra virgin olive oil
1/2 teaspoon ground red pepper (paprika, cayenne, for ex. I used half of each)

Steps:

  • Sauce: Smash the garlic clove with a little bit of salt and combine with the plain yogurt. Set aside.
  • In a pot boil the spinach for 3 1/2-4 minutes, drain. Squeeze as much water out of the spinach that you can then chop it on a cutting board. I used the sides of the colander to "chop" the spinach with the back of a wide spoon.
  • Saute the onion in a medium sized pot with olive oil and salt until the onions are lightly browned. (Tip: cut down on dishes: use the same pot that was used to boil the spinach.).
  • Add the spinach, crushed tomatoes, nutmeg, broth and salt and pepper, to taste. Cook for about 5 minutes over medium-low heat. Turn the heat off. Allow mixture to cool down for a few minutes.
  • Arrange spinach on a platter. Place the yogurt sauce on top.
  • Garnish: heat up the olive oil in a small pan, add in the red pepper and then turn the heat off being careful not to burn!
  • Drizzle the infused red pepper over the yogurt sauce.

Tips:

  • Mise en Place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid scrambling during the cooking process.
  • Fresh Ingredients: Use the freshest ingredients possible for the best flavor. If you can, buy organic or locally-sourced ingredients.
  • Season to Taste: Don't be afraid to adjust the seasonings to your liking. Taste the dish as you go and add more spices or herbs as needed.
  • Cook the Turkey Thoroughly: Make sure the turkey is cooked through before serving. The internal temperature should reach 165°F (74°C) as measured by a meat thermometer.
  • Serve with Cilantro and Lime: Garnish the finished dish with fresh cilantro and lime wedges for an extra burst of flavor.

Conclusion:

This delicious and healthy turkey spinach korma is a great weeknight meal that can be easily customized to your liking. With its creamy, flavorful sauce and tender pieces of turkey, this dish is sure to please everyone at the table. So next time you're looking for a quick and easy dinner idea, give this turkey spinach korma a try!

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