Turkey and Spinach Curry

This recipe was recommended by Claire Chisholm

2 tablespoons peanut oil (other oils can be substituded)
1 small onion, chopped
2 cloves garlic, minced
1 tablespoon minced fresh ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 to 1/2 teaspoon turmeric
1/8 teaspoon cayenne, or to taste
1 cup tomatoes, chopped (canned are fine, include their juice)
1 cup coconut milk
salt and freshly ground pepper
1/2 lb. fresh spinach, trimmed of thick stems, washed and roughly chopped
2 cups leftover turkey, white or dark meat or a combination (can substitude chicken or non meat items)
Freshly chopped cilantro for garnish.

1. Heat oil in meadium saucepan over medium-high heat, add onion, garlic and ginger and cook until they begin in soften, about 2 to 3 minutes. Add cumin, coriander, turmeric and cayenne and cook, stirring, until spices are fragrant, about another minute.

2. Add tomatoes and their juices and coconut milk and sprinkle with salt and pepper, bring mixture to a boil and reduce heart to medium. Simmer for another 8 to 10 minutes, or until tomatoes break down.

3. Add spinach and turkey to pan and continue to cook until spinach wilts and turkey is warmed through, another 3 to 5 minutes, Adjust seasoning, garnish with cilantro and serve.

Yield: 4 servings.