Weekly Winner: Cozy-ing Up With a Comfy Korma

My apologies for the delay but once again I’ve been traveling.  And as usual, upon my return to reality I feel a bit heavy and, well, stuffed.  Good eating (especially on vacation) is a life-long love of mine but once back home I always decide it is time to lighten up and eat right.

This would be much easier if it actually felt like Spring here in Chicago, but alas, the Polar Vortex still seems to have a firm grip on Chicagoland and the winter-that-just-won’t-quit … well, apparently it just won’t quit!!  Therefore I am torn between my continued craving for comfort food and my new-found yearning for lighter, healthier food.  What is a girl to do??

turkey spinach kormaThis girl turned to one of my new favorites – Spinach Turkey Korma on brown rice.  It is a bowl of food you can really tuck into and it just warms you up and satisfies.  But it’s healthy!!  And light!!  Bonus!

The recipe comes from Food Network Magazine and if you have the slightest inclination to try a healthy Indian bowl of yumminess — try this.  Your soul and your waistline will thank you.

A quick note on the picture and the recipe itself.  My picture just didn’t do the dish justice, so this one is from the magazine’s website.  And anyone who had read more than two of my recipes knows I detest cilantro.  Therefore I replaced cilantro with parsley.  You do what you feel is right.  I won’t judge, but might just wrinkle my nose at you a bit.

Spinach-Turkey Korma

Serves 4

Ingredients:

  • 1 large onion, chopped
  • 1 2 -inch piece ginger, peeled and chopped (about 1/4 cup)
  • 3 cloves garlic
  • 1 tablespoon curry powder
  • Kosher salt
  • 3/4 cup plain low-fat yogurt, plus more for serving
  • 2 tablespoons vegetable oil
  • 1 pound ground turkey
  • 1 10 -ounce package frozen chopped spinach, thawed and squeezed dry
  • 1/4 cup chopped fresh parsley, plus more for topping
  • 3 cups cooked brown rice, for serving

Instructions:

Puree half of the onion, 2 tablespoons water, the ginger, garlic, curry powder and 1/2 teaspoon salt in a food processor until almost smooth; set aside. Mix the yogurt with 1/4 cup water in a small bowl; set aside.

Heat the vegetable oil in a large skillet over high heat. Add the remaining onion and cook, stirring occasionally, until lightly browned and tender, about 3 minutes. Add the 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 parsley and 1/4 teaspoon salt. Serve over rice with more yogurt and topped with parsley.

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