First off, add the oil to a heavy bottom pan. And place the pan over medium heat.

Then, peel and dice the onion and add it to the pan with the oil and let it sauté for about 3 minutes, stirring it so it doesn’t burn.

While the onion sautés, peel and dice up the cloves of garlic and ginger and add that to the onion in the pan. Sauté for about 4 more minutes.

Chop up the celery and add that to the pan with the onion, ginger, and garlic. Sauté this for another 3 minutes.

Cut up the cooked turkey into bite-sized pieces while the celery, garlic, ginger, and onion sauté.

Then add the canned diced tomatoes, coconut milk, coriander, cumin, smoked paprika, cayenne, cinnamon, turmeric, and cardamom to the pan and stir well.

Next, add in the frozen spinach and cooked turkey and mix well.

Turn the heat down to low and let this cook for about 5 more minutes with a lid on it.

Remove the lid and season this 20-minute curry with salt and pepper.

OPTIONAL - Serve garnished with dry cilantro, dry parsley, and pepper flakes.