A note on salt: I've left it out as an ingredient. Some garam masala blends include salt, and salt is a very individual taste. If you need guidance, then start with 1/2 tsp of sea salt when you add the spices and coconut milk and go from there.

Marinate turkey

• Cut 1.25 lbs turkey breast (boneless, skin on) into 1" ish cube'ish chunks (with or without skin)
• Mix the curry spices together in small bowl: 1 tsp garam masala, 1/2 tsp cumin, 1/2 tsp turmeric, 1/4 tsp ginger , 1/4 tsp garlic, 1 pinch black pepper, and 1 pinch cayenne.
• Mix 1/2 of the curry spices into the 1/4 cup greek plain, non-fat yogurt, and add the cubes of turkey. Mix to coat, cover and refrigerate until time to sear.

Sear turkey

• Heat 1 tbsp olive oil, and 1/2 of the 2 tsp ghee in 12" saute pan or dutch oven and melt on medium-high heat. Add the turkey and leave to sear for about 2 min, so that it chars a bit/turns golden, then flip with spatula as best you can to sear other sides of the turkey. Once all is golden and charred (about 4-5 min) remove from pan to plate and set aside.
• Leaving charred bits in pan, reduce heat to medium-low, add chopped 1 ea medium onion and saute a few minutes until translucent. If the bits seem stuck and not moving around pan, add a couple tbsp of water and stir around to "deglaze" the pan, so the bits mix in with the onions.
• Add the 2 ea garlic cloves, chopped or minced and stir on low for a couple of minutes. I use low heat to reduce the chance of the garlic burning or hardening, because it can toast/burn easily.
• Add the 1 can tomato paste, stir thoroughly with other half of the curry spices you mixed up and the 1/2 tsp cumin seeds to bloom the spices and caramelize the tomato paste, on low, for a few minutes.
• Add in the 1 can coconut milk and whisk well to get consistant curry sauce. Taste for spice and add add'l pepper, cayenne if you want more spice.
• Fill the empty coconut milk can about half way with water and stir into sauce, until you get the consistency you like (will vary a bit depending on amount of turkey and it's juices). You want a sauce, but not a soup!
• Drain the 1 can butter beans, and add it to curry along with the turkey and the 2 cups fresh spinach see notes. Stir and cook for up to 20 minutes until the spinach has wilted, and so flavors can develop. See notes about optional spinach prep.
• Taste for seasonings. Add salt as you feel is needed.
• Serve as is, or with rice (I've been loving the wild rice mix shown in post).