Turkey and spinach feed

Ingredients:

• 450 gr. lean ground turkey
• 280 g frozen spinach, pre-defrosted, squeezed and chopped
• 1 (5-cm) piece ginger, peeled and finely chopped (about 1/4 cup)
• 1 large onion, finely chopped
• 3 cloves of garlic
• 1 tbsp. curry powder
• Coarse salt
• 3/4 cup plain, nonfat yogurt, plus extra for garnish
• 2 tablespoons of vegetable oil
• 1/4 cup chopped parsley, plus more for sprinkling
• 3 cups cooked brown rice for garnish

Preparation:

1. In a food processor, combine half the onion, 2 tablespoons water, ginger, garlic, curry powder, and 1/2 teaspoon salt. Process until almost a paste forms. Set aside. In a small bowl, combine the yogurt with 1/4 cup water and set aside.
2. Heat vegetable oil in a large skillet over high heat. Add the remaining onion and cook for 3 minutes, stirring occasionally, until softened and golden. Add the ground turkey and cook for 3 minutes, stirring with a wooden spatula.
3. Add the onion and spice mixture to the pan and cook for 4 minutes, stirring occasionally, until the liquid has evaporated. Reduce the heat to low and add the spinach and yogurt mixture. Cook for about 3 minutes, until the mixture is heated through.
   
   Add parsley and 1/4 teaspoon salt. Serve the korma with rice and extra yogurt, sprinkled with parsley.