Turkey and Spinach Curry (4)

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This is a loosely termed curry borrowing from both Asian and Indian dishes. From the Asian I took coconut milk and ginger and from the Indian I used various spices – garam masala, cumin, curry powder and turmeric – and I stir in a touch of mango chutney and a pinch of white pepper (enough so that you can taste it) just before serving. The addition of spinach and lentils and using ground turkey as the meat makes for a light and healthy curry.

1 tbsp. olive oil seasoned with salt and freshly ground black pepper

1 medium onion – chopped

2 large cloves of garlic – grated

1 tsp. each of cumin, curry powder and garam masala

Pinch of turmeric

2 inch piece of ginger – peeled and grated (makes 1 tbsp.

1 pound of ground turkey

1 can (15 oz.) lite coconut milk

1 can (15oz.) lentils – rinsed

1/2 cup turkey/chicken broth

10 oz. baby spinach

1 – 2 tbsp. mango chutney

Good pinch of white pepper

Chopped cilantro (to sprinkle over top of curry before serving)

Put 1 tbsp. of seasoned olive oil in a Dutch oven. When it is sizzling add onion. Let it soften and brown a little then add garlic and spices and stir. When you can smell the spices, add the ginger.

Cook for a couple of minutes then add the turkey and brown.

Pour in coconut milk, turkey/chicken broth and lentils. Bring to boil and simmer for 15 minutes.

Add spinach and let wilt, stirring a little.

Stir in a mango chutney and white pepper.

Sprinkle with chopped cilantro

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