Turkey and Spinach Curry

• 2 tablespoons peanut oil
• 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
• 18 teaspoon cayenne, or to taste
• 1 cup tomatoes, chopped (canned are fine; include their juice)
• 1 cup coconut milk
• Salt
• freshly ground pepper
• 1/2 pound fresh spinach, trimmed of thick stems, washed and roughly chopped
• 2 cups leftover turkey, white or dark meat or a combination, roughly chopped
• Freshly chopped cilantro for garnish

1. Heat oil in a medium saucepan over medium-high heat; add onion, garlic and ginger and cook until they begin to soften, about 2 to 3 minutes.
2. Add cumin, coriander, turmeric and cayenne and cook, stirring, until spices are fragrant, about another minute.
3. Add tomatoes and their juices and coconut milk and sprinkle with salt and pepper; bring mixture to a boil and reduce heat to medium.
4. Simmer for another 8 to 10 minutes, or until tomatoes break down.
5. Add spinach and turkey to pan and continue to cook until spinach wilts and turkey is warmed through, another 3 to 5 minutes.
6. Adjust seasoning, garnish with cilantro and serve.

peanut oil, onion, garlic, fresh ginger, ground cumin, ground coriander, turmeric, cayenne, tomatoes, coconut milk, salt, freshly ground pepper, fresh spinach, leftover turkey, cilantro

Taken from cooking.nytimes.com/recipes/1012887 (may not work)