Spinach for me is a very versatile vegetable. It has plenty of nutrients and can be used in a sauce, eaten in a salad and cooked in numerous preparations. My turkey in green sauce is adapted from a classic Indian delicacy, Palak Paneer ( paneer in spinach puree). This recipe is simple and quick to make and even a novice cook can vow their guests with it.

Spinach for the green sauce
Spinach for the green sauce


  • 500 grams diced turkey thighs (I recommend thighs because the brown meat tastes better. You can use diced breast of chicken or turkey too.)
  • 500 gms spinach
  • 1 onion
  • 2 cloves of garlic or a teaspoon of garlic paste
  • 2 tablespoons of lemon juice (lime will also do)
  • a teaspoon of coriander powder
  • a teaspoon of turmeric
  • 2 tablespoons of oil
  • salt and pepper to taste
Turkey in green sauce with wholemeal pitta bread
Turkey in green sauce with wholemeal pitta bread

Preparation: 30 minutes

Marinate your diced turkey with turmeric, salt and pepper before you go about making the sauce. You can do without the turmeric, but the vibrant yellow of the turmeric helps intensify the smooth green sauce while cooking. Wash your spinach and then steam it to reduce its volume. Put the now wilted spinach, garlic paste, lemon juice, a pinch of salt and coriander powder in your blender and purée the whole thing until you get a smooth and glossy green liquid. You can also add a bit of extra oil to the sauce if needed. While the sauce stands, chop the onion as finely as possible and sauté. When the onions turn translucent put the turkey in, turn up the heat and continue stirring. As these are diced and boneless pieces of meat, it should lose its pinkness and cook quite fast. Give it about ten minutes or so and then lower the heat. When the sizzling stops pour the sauce in. Mix it well and let it simmer, however do not cook the sauce for too long, as cooking tends to reduce the nutritional value of spinach. Now, taste for salt. Spinach tends to become very salty, so if you are not confident about your salt estimation skills, add salt to either the turkey or the spinach before cooking. Remember, you can always add salt later but you cannot take it out of your food. If you like your food spicy, blend in a green chilli pepper in the sauce and it will add that extra zing.

Serving suggestions: All types of flat bread go well with this curry. You can also have it with rice and watch your rice turn a funky green colour. Enjoy!

Written by Amrita Dasgupta - Visit my blog for more food and travel stories
I love to travel, discover new things, experience new cultures and then I get back home and experiment with the new food and recipes I discovered on my travels. My blog is about all those life experiences. If you’ve enjoyed this post, keep in touch with Drifting Traveller on Twitter and Facebook or by adding my blog to your RSS feed. Follow my blog with Bloglovin or Networked Blogs! If you really like reading the Drifting Traveller why not share it with people you know who'd like to read it too.