Turkey and spinach curry | Sainsbury`s Magazine

Ingredients

• 5 tbsp vegetable oil
• 6 whole cloves
• 10 green cardamom pods, bashed
• 1 cinnamon stick, broken in half
• 1 green chilli, quartered lengthways
• 2 medium onions, finely chopped
• 4 garlic cloves, crushed
• 1 tbsp grated fresh ginger
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp turmeric
• 1 tsp garam masala
• ½ tsp fine sea salt, or to taste
• 1 tbsp tomato purée
• 500g cold roast turkey (or chicken), in chunks
• 200g full-fat Greek yogurt, beaten until smooth
• 100g young-leaf spinach
• a squeeze of lemon juice
• a small bunch of coriander, leaves only
• a handful of toasted flaked almonds