Directions

1. Bring 2 inches of water to a boil in a large saucepan. Add the spinach and stir. Cover and cook for about 5 minutes. Drain, cool under cold water, and squeeze to drain most of the water out. Chop and set aside.
2. Heat oil in large skillet. Add the cinnamon stick, cloves, cardamom, dried chilies and bay leaves in a heavy pan over medium-high heat. Cook, stirring, until the cinnamon unfurls, 1 to 2 minutes.
3. Add the onion, ginger and jalapeño. Cook, stirring often, until the onion starts to brown, about 10 minutes.
4. Add the turkey and cook, stirring, 3 minutes. Add the salt and pepper. Then add yogurt ¼ cup at a time, stirring well with each addition. Then stir in the spinach. Cook, for another 5 minutes until the mixture begins to dry.
5. Stir in the garam masala and adjust seasonings as desired. Remove bay leaves and cinnamon stick before serving.

Per serving: 329 calories, 21g fat, 4g sat fat, 15g carbohydrates, 27g protein, 517mg sodium, 6g fiber, 192mg calcium