Recipe: Curry

Serves 4.


16 oz. firm tofu or ground turkey
1 tsp. vegetable oil
1 large onion, sliced
1 tsp. fresh ginger, finely chopped
1 Tbsp. curry powder (or more to taste)
1 tsp. cumin
1/2 tsp. hot sauce
1 can (13.5 oz.) coconut milk
5 oz. or so frozen spinach
salt to taste


If using tofu: Cut tofu into 1/2 “ cubes. Sauté over medium heat 2-3 minutes. Remove from pan and reserve.

If using turkey: In a large skillet, sauté ground turkey until browned, stirring occasionally. Remove turkey from pan and reserve. Drain any liquid from pan. Add 1 tsp. vegetable oil.

From here on, proceed the same for either recipe.

In the same skillet, sauté onions over medium heat for 1-2 minutes. Reduce heat. Add ginger and spices and sauté, stirring constantly 1-2 minutes.

Add coconut milk, hot sauce and frozen spinach and stir over medium heat until spinach thaws. Add tofu or turkey to pan. Cover and cook for 20 minutes. Taste and adjust seasonings. Add salt if desired.