Fry 1 finely chopped onion in 2 tbsp oil over medium heat until softened. Stir in 4 chopped garlic cloves and 1tbsp grated ginger (or 2 tbsp ginger and garlic paste) and cook for another minute. Stir in 2 tbsp medium curry powder, 1tsp garam masala, 1tsp ground coriander, and half tsp ground cinnamon and fry for a minute. Add 1tbsp tomato paste, 250ml chicken stock and a 400ml can of coconut milk.
Stir in 450g turkey leftovers, lower heat and simmer for 5 minutes until the sauce thickens further.
Add 100g baby spinach, cover with a lid and simmer for 2 minutes until wilted.
