Turkey and Spinach Curry Recipe (2024)

Added a squeeze of lime at the end to brighten up the curry.

This is a great recipe! I have used with with chicken, lamb and veggies for a variety of curry experiences. It's ve rsatile and easy and very tasty!

3 cups of meat. Whole can of tomatoes and whole can of coconut milk. 3 fat garlic cloves through press. Double the ginger. Double the cayenne. Add heaping quarter teaspoon of curry powder. Use 3/4 box of VM chopped onion. Use heaping quantities of other spices.

Instead of cayenne, I chopped some serranos. Then it was too spicy-hot, so I added a potato (3/4 inch chunks) and stirred in some Greek yogurt just before serving. Since the turkey had vanished mysteriously from the freezer, I used meatballs from Costco. I poured the curry over a pile of chewy brown rice, sprinkled with chopped cilantro and peanuts - super excellent! Obviously, a very adaptable recipe - I think it would be good with any protein.

Good to add some curry powder and 1-2 tsp of salt

Very good recipe but too bland a curry for me. Next time I’ll use madras curry powder and a bit more cayenne. I’ll also use entire cans of coconut milk and chopped tomatoes - because why waste both. But, one of the best recipes for left over thanksgiving turkey I’ve found. Way better than turkey tetrazzini in my opinion

Made this as a vegetarian dish with green beans, mushrooms and zucchini, in addition to the spinach. Terrific - easy and tasty! Next time I'll add closer to 1/4 tsp. cayenne for a bit more heat.

Thanks to the people who suggested additions of mushrooms, mustard, curry powder, roasted peanuts, the dash of lime juice, this turned out to be a winner. From now on it will be one of our go-to recipes for leftover chicken (or turkey).

Used coconut oil instead of peanut oil and served with the coconut basmati rice from the "Moghul Microwave" cookbook- delicious combination.

I dumped in a whole can of tomatoes and coconut milk to make this feed a few more. Upped the spices a bit to match. Very warm and soothing dish.

This was terrific. I added a diced sweet potato, chicken broth, and a big spoonful of peanut butter. Followed others' tips and added whole can of tomatoes as well as the whole can of coconut milk, and increased the spices, plus added a tbsp. of Lalah's curry powder, Rich, flavorful, and nutritious!

increased recipe proportionally to use a whole small can of tomatoes and a whole can of coconut milk. was out of fresh ginger so used the knob of pickled ginger from a takeout sushi order, added a little curry powder so that my husband would believe that this is 'curry'.
Very tasty, will make again.

Substitute Carnation evaporated milk if coconut milk is not available. Yummy

Used full can of coconut milk, double tomatoes and increased the spices to match. With closer to 1 tsp of cayenne, it has a lovely warmth. I like the idea of using coconut oil if available. Served 3. Single cups of coconut milk available at Whole Foods.

Made 29 November, 2015. Made as directed except added more cumin and coriander and included mustard (1 tsp Dijon). Also added about 1/4 cup chicken broth to make a thinner sauce. Served with dry roasted peanuts on top and plain steamed rice. Very nice way to eat leftover Turkey.

Way too bland at first, so I added a large jalapeño, double the spices, some sliced almonds, 1/4 cup of chicken broth and simmered for 10 extra minutes. Added lemon juice at the end (lime would have been better but I didn’t have any). Served over couscous.

I found it too bland so I added a whole chopped Jalapeño, 6 garlic cloves, 1/4 cup of sliced almonds, 1/2 cup chicken broth and lemon juice at the end. Served over couscous.

Thanks to those who suggested using the whole cans (14 oz coconut milk, 28 oz canned tomatoes) 3 cups of turkey, and increasing the spices accordingly. I used chard, because that was what I had, threw in leftover green beans and the little less than a cup of leftover mashed potatoes I had too, which thickened it nicely. Served over rice. Very good way to use up Thanksgiving leftovers.

Easy & declicious. Made with swiss chard & kale. Seasoned turkey breasts with tajin before sauteeing, which added a nice lime zing throughout. Increased cumin, used whole small can of tomatoes and can of coconut milk. Served over bright rice - turmeric, coriander seed, cumin seed & whisper of cinnamon. This recipe has versatility written all over it.

I amped up the spices a bit, added 1/2 cup turkey gravy, and doubled the fresh baby spinach. Served over rice this was a delicious result. What I really love about this recipe is that the curry taste is so unlike the roast turkey, dressing, and potatoes of two days ago, it seems like a new dish.

Very nice way to use turkey that doesn’t scream thanksgiving leftovers. Used tomato paste and water instead of tomatoes since a family member wont eat tomatoes. Next time add some potatoes and green beans to flesh it out. Very versatile and easy to get on the table of there are left overs around

Brilliant use of leftover turkey! However, like many Bitman recipes, it chooses simplicity over flavor. Fish sauce, fresh lime, and chopped peanuts saved the day!

Added a squeeze of lime at the end to brighten up the curry.This is a great recipe! I have used with with chicken, lamb and veggies for a variety of curry experiences. It's versatile and easy and very tasty!

Is yogurt a reasonable substitute for coconut milk? We have an aversion to canned coconut milk in our household.One taste of fresh coconut milk & it's impossible to settle for less. Easy & fun to make when fresh coconuts are readily available while in the tropics. Tough in midwinter in a temperate forest. I'm prepared to roast turkey to make this, but have some trepidation about substituting yogurt for coconut milk. Thoughts, anyone?

What a fabulous, tasty recipe! I had leftover turkey on hand and a bag of spinach that was nearing its deadline. Like other recipes by Bittman, this is little fuss and great taste. The estimated time was right on target, too. I will definitely make this again!

Added some curry powder, chopped zucchini, 1/2 lbs of sliced and partially cooked Crimini mushrooms. It looked too dry so I added some water..too much. Need to cook some rice to soak up some of the liquid.

As with many other reviewers, I used the whole cans of coconut milk and diced tomatoes and doubled all other ingredients. The almost-final product was bland to our taste, so I ended up adding an extra 1-2 tsp salt and garam masala at the end.

Mushrooms, mustard, curry powder, peanuts

Added 1/2 cup of mixed lentils and some liquid instead of the meat - perfect

good weeknight meal. served it with raita leftover from the Times' "Sheet-Pan Cod and Scallions With Cucumber Yogurt" from the night before. Also served with chopped scallions, quinoa (used up my stash in freezer) and naan. i used ground turkey because that is what I had in the freezer-make sure to brown it first if you use ground meat. also subbed kale for the spinach and a jar of salsa for the tomatoes (covid substitution) my 12 year old said she loved it. we didn't have any leftovers.