© J Sainsbury plc 2020
Photograph: Emma Lee
Turkey and spinach curry
Lucas Hollweg's recipe for tasty, creamy turkey curry from Sainsbury's magazine also works brilliantly with chicken
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Ready in 45 minutes
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Cooking time 30 minutes
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Prep time 15 minutes
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Serves 4
Ingredients
- 5 tbsp vegetable oil
- 6 whole cloves
- 10 green cardamom pods, bashed
- 1 stick cinnamon, broken in half
- 1 green chilli, quartered lengthways
- 2 medium onion, finely chopped
- 4 garlic cloves, crushed
- 1 tbsp grated fresh ginger
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- 1 tsp garam masala
- 0.5 tsp fine sea salt
- 1 tbsp tomato purée
- 500 g cold roast turkey (or chicken), in chunks
- 200 g full-fat Greek yogurt, beaten until smooth
- 100 g young-leaf spinach
- 1 lemon, to squeeze
- 1 small bunch of coriander, leaves only
- 1 handful of toasted flaked almonds
Method
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1
Heat 4 tablespoons of the oil in a large pan and stir in the cardamom pods, cinnamon stick and chilli. Add the onions, garlic and ginger and cook over a low-to-medium heat for 8-10 minutes until soft and just browning. Mix together the ground spices, salt and tomato purée, add to the pan and stir over a low heat for 1-2 minutes.
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2
Add the remaining oil, then the turkey and stir for 1 minute until coated with the spice and onion mixture. Remove from the heat and mix in the yogurt in two batches, stirring and scraping in the spices from the pan.
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3
Stir in the spinach, then gradually add up to 200ml of water, mixing well, until the sauce is as you like it. Heat gently for 3-4 minutes to wilt the spinach. Add a squeeze of lemon juice; check the seasoning (perhaps add a pinch of caster sugar). Remove the whole spices if you can find them. Pile into bowls, scatter with the coriander and flaked almonds.
Kitchen secret: this is warmingly spicy – add another green chilli if you want to turn up the heat. Serve with rice.
