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Dinner recipe · from the recipe book

Turkey Keema Coconut Curry with Spinach

Gingery spiced ground turkey simmered with sweet potato in a creamy coconut-tomato sauce, finished with silky spinach and fresh cilantro over fluffy basmati-style rice.

Turkey Keema Coconut Curry with Spinach

Ingredients

  • 1¼ lb560 gGround turkey, 93% lean
  • 1⅓ cups250 gLong-grain white rice, dryrinsed
  • 2⅓ cups560 gWater
  • 1 tbsp14 gCanola oil
  • 1½ medium160 gYellow onionfinely chopped
  • 4 cloves12 gGarlicminced
  • 2½ tbsp grated15 gFresh gingergrated
  • 1 whole14 gJalapeñoseeded and minced
  • 1½ tbsp8 gCurry powder
  • 1½ tsp3 gGround cumin
  • ¾ tsp2 gGround turmeric
  • 2 tbsp32 gTomato paste
  • 2 medium260 gSweet potatoespeeled and cut into 1/2-inch cubes
  • 1 cup240 gCoconut milk, cannedstirred well
  • ¾ tsp5 gSalt
  • 6 cups loosely packed180 gBaby spinachroughly chopped
  • ½ lime, juiced20 gLime juice
  • ⅔ cup chopped10 gFresh cilantrochopped

Steps

  1. Prep first: chop the onion, mince the garlic and jalapeño, grate the ginger, cube the sweet potato and chop the spinach and cilantro.
  2. Cook the rice: bring the rice and half of the water to a boil in a saucepan, cover, reduce to low and cook 15 minutes, then rest off the heat, covered, while you make the curry.
  3. Heat the canola oil in a large deep skillet over medium-high heat. Add the onion and cook 5 minutes until soft and golden at the edges.
  4. Add the turkey, breaking it up, and cook 6 to 7 minutes until no longer pink.
  5. Stir in the garlic, ginger and jalapeño, then the curry powder, cumin and turmeric, and cook 1 minute until fragrant. Stir in the tomato paste and cook 1 minute more.
  6. Add the sweet potato, the coconut milk, the remaining half of the water and the salt. Bring to a simmer, cover and cook 12 to 15 minutes until the sweet potato is tender and the turkey reaches 165°F (74°C).
  7. Stir in the spinach a handful at a time until wilted, about 2 minutes. Remove from the heat and stir in the lime juice.
  8. Fluff the rice with a fork, spoon the curry over it and scatter with the cilantro.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 24, 2026.

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