Rub the turkey in the chilli powder, salt, pepper and fenugreek and leave to the side to marinade.
Heat a large pot to a medium heat with the coconut oil and add the cumin seeds, bay leaves and the onion. Cook for 5 minutes then add the ginger, garlic, tomatoes and turmeric. Stir for a few more minutes until the tomatoes break down and the garlic is cooked through and golden.
Add a good pinch of salt and pepper and pour over the coconut milk. Allow this to infuse for 10 minutes then add in the turkey and cook for a further 10 minutes while you make the cauliflower rice.
To make the cauliflower rice, roughly chop the cauliflower and then place it into a food processor and pulse until it is in a rice like consistency. Heat the coconut oil, turmeric and ginger together with a pinch of salt, add the cauliflower and sauté for 5 minutes until cooked through.
When the rice is ready. Throw in the peas, spinach to the curry and stir through for a minute so the spinach wilts and the peas are cooked through.
Serve together with freshly chopped coriander.