• Before starting, to a medium pot, add 1 cup (2 cups) water, Cumin-Turmeric Blend and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high. 
• Wash and dry all produce.
• Using a strainer, rinse rice until water runs clear.
• To the boiling water, stir in rice and garlic puree then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
• Roughly chop spinach.

• Meanwhile, heat a large non-stick pan over high. When the pan is hot, add 1 tbsp (2 tbsp) oil, then turkey, mirepoix and Indian Spice Mix. Cook for 2-4 min, breaking up turkey into smaller pieces, until no pink remains.**  Season with salt and pepper.
• Add curry paste and 1/4 cup (1/2 cup) water. Cook for 1-2 min, stirring occasionally, until slightly thickened. Remove the pan from heat.
• Add spinach. Stir for 1 min, until wilted.

• Add curry paste and 1/4 cup (1/2 cup) water to the pan with turkey. Cook for 1-2 min, stirring occasionally, until slightly thickened. Remove the pan from heat.
• Add spinach. Stir for 1 min, until wilted.

• Fluff rice with a fork, then add 1 tbsp (2 tbsp) butter. Stir to melt.
• Divide rice between plates.
• Top with turkey mixture. 
• Tear cilantro.
• Sprinkle crispy shallots and cilantro over top. 
• Drizzle yogurt sauce over top. 

If you've opted to get turkey, add 1 tbsp (2 tbsp) oil to the pan, then add turkey, mirepoix and Indian Spice Mix. Cook in the same way the recipe instructs you to cook beef.** Disregard instructions to drain excess fat.