TURKEY AND SPINACH CURRY RECIPE - NYT COOKING
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
Total Time 20 minutes
Yield 4 servings
Number Of Ingredients 15
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//schema.org, Calories 298, UnsaturatedFatContent 8 grams, CarbohydrateContent 9 grams, FatContent 23 grams, FiberContent 3 grams, ProteinContent 19 grams, SaturatedFatContent 13 grams, SodiumContent 581 milligrams, SugarContent 2 grams, TransFatContent 0 grams
COCONUT CURRY TURKEY MEATBALLS | BUTTERBALL®
Steps:
- Line 17½ x 12½ baking sheet with parchment paper. Stir together turkey, egg, 2 tablespoons cilantro, 2 tablespoons lime juice, 1¼ teaspoons salt and 1 teaspoon garlic in large bowl until combined. Using a 2-tablespoon scoop, shape turkey mixture into balls and place in single layer on parchment paper.
- Heat oil in large saucepan over medium-high heat. Add meatballs; cook, turning as needed, about 5 minutes or until browned. Reduce heat to medium. Add coconut milk, curry paste, ½ teaspoon salt, remaining 2 tablespoons lime juice and remaining 1 teaspoon garlic, stirring to combine; bring to a simmer. Cook, stirring frequently, about 15 minutes or until sauce is slightly thickened and an instant-read thermometer inserted in meatballs registers 165°F.
- Meanwhile, bring 1½ cups water to a boil in medium saucepan over high heat. Reduce heat to medium-low. Add rice and remaining ½ teaspoon salt; cover and cook about 20 minutes or until rice is tender and water has been fully absorbed. Remove from heat; let stand 5 minutes. Fluff rice with a fork. Serve meatballs and sauce over rice. Garnish with additional cilantro. Serve with lime wedges.
Nutrition Facts : Calories 510, FatContent 28 g, CholesterolContent 125 mg, SodiumContent 1410 mg, ProteinContent 24 mg, ServingSize 4
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From theglutenfreeblogger.com
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From knifeandsoul.com
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From fodmapeveryday.com
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From coffeefitkitchen.com
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From fodmapeveryday.com
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From heartbeetkitchen.com
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From theendlessmeal.com
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From theroastedroot.net
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From theendlessmeal.com
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From theguardian.com
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From tfrecipes.com
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From lovefoodhatewaste.com
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From whereismyspoon.co
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From yummly.com
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