Turkey Spinach Korma Recipes

MUSHROOM AND SPINACH KORMA

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

TURKEY AND SPINACH CURRY

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.

TURKEY MEATBALL KORMA

Steps:

• Make the meatballs: mix the mince with 1 tsp curry paste and seasoning. Shape into walnut-size meatballs. Heat the oil in a non-stick frying pan. Fry the meatballs for 5 mins, turning until they are browned all over.
• Heat the remaining curry paste in a saucepan. Add the onion and fry over a low heat for about 5 mins, until soft - be careful not to burn the paste (add a splash of water if you need to).
• Pour in the stock and coconut milk, and bring to the boil. Turn the heat down to low and add the meatballs. Cook for 10 mins, or until the turkey is cooked through and the sauce has thickened slightly. Add the sugar snaps and tomatoes, and cook for another 2 mins. Scatter with the almonds and coriander, if you have any, and serve with rice.

ISPANAK KAVURMA (TURKISH SPINACH)

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.