- 1 lg onion, chopped
- 1/4 c ginger, peeled and chopped
- 3 cloves garlic
- 1 tbsp curry powder
- Kosher salt
- 3/4 c plain low-fat yogurt
- 2 tbsp vegetable oil
- 1 lb ground turkey
- 10 oz package frozen chopped spinach, thawed & squeezed dry
- 1/4 c cilantro, chopped
- 3 c cooked brown rice
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.
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.
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.
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.
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.
