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Heat the olive oil in a large, deep pan and then melt the butter in it. Saute the onion for 3-4 minutes over medium heat until softened.
Stir in the garlic and ginger and continue to cook for another minute until fragrant. Next, add the spices and stir to combine.
Cook for another minute, then add the tomato paste, chicken stock and coconut milk. Stir to combine, then simmer for 2-3 minutes until the sauce thickens.
Stir in the turkey leftovers, lowe the heat, and simmer for 5 minutes until the sauce thickens further.
Add the baby spinach to the pan, cover with a lid and simmer for 2 minutes until the spinach wilts.
Serve topped with fresh coriander, over rice and with naan bread, if you like.