Ingredients
1 large onion, chopped
1 2 in. piece ginger, peeled and chopped (about 1/4 cup)
3 cloves garlic
1 Tbsp. curry powder
Salt and pepper
3/4 cup plain organic Greek yogurt, plus more for serving (or 3/4 cup coconut cream)
2 Tbsp. extra virgin olive oil
1 lb. ground turkey
1 16 oz. package frozen chopped spinach, thawed and squeezed dry
1/4 cup chopped fresh cilantro, plus more for topping
3 cups cooked brown rice, for serving
Preparation
In a food processor, process half the onion, 2 Tbsp. water, ginger, garlic, curry powder and 1/2 tsp.salt until nearly smooth; set aside. Mix the yogurt with 1/4 cup water in a small bowl; set aside. In a large skillet, heat the olive oil. Add the remaining onion and cook, stirring occasionally until lightly browned and tender, about 3 minutes. Add 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 tsp.salt. Serve over rice with more yogurt (if desired) and top with cilantro.