Name: Turkey curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Ingredients: 2 tsp sunflower oil; 1 onion peeled and diced; 2 garlic cloves peeled and crushed or finely chopped; 15g (½ oz) fresh ginger finely chopped or grated; 1 green chilli deseeded and finely chopped (leave the seeds in if you prefer a hotter curry); 250g (9oz) 2% fat turkey breast mince (or leftover cooked turkey finely chopped); 1 tsp chilli powder; 1 tsp ground cumin; 1 tsp turmeric; 400g (14oz) tin chopped tomatoes; ½ a lemon juiced; 100g (4oz) frozen peas; 50g (2oz) baby spinach leaves; 1 tsp garam masala; Small bunch of coriander chopped; 2 tbsp low-fat natural yogurt

Meal type: Main meal

Serves: 2

Preparation time: 15 minutes

Cooking time: 30 minutes

Heat the oil in a large non-stick frying pan over a medium heat. Add the onion and cook for 5 minutes, then add the garlic, ginger and green chilli and fry for a further minute. Stir in the mince and cook, stirring continuously, until mince is evenly browned. (Move straight to step 2 if you are using leftover cooked turkey.)
Add the chilli powder, cumin and turmeric and stir well so the mince is coated in the spices.
Add the chopped tomatoes and lemon juice along with 75ml (3 fl oz) boiling water. Bring to the boil, reduce the heat, cover then simmer for 10 minutes, stirring half-way through. Stir in the peas, spinach, garam masala and half the coriander, cover and cook for a further 5 minutes.
Just before serving, stir in the yogurt and remove from the heat. Scatter with coriander and serve with wholegrain rice.

Energy 1546kJ 370kcal 18%

Carbs 24.2g -

Fibre 7.4g 25%

Fat 12g Low 17%

Saturates 2.9g Low 15%

Sugar 17.8g Low 20%

Salt 0.4g Low 7%

% = an adult's reference intake

Tried this at home?

Have you given this recipe a go? Send us an email with your feedback, tips, and photos for a chance to be featured in the next issue of Heart Matters Magazine.

Ingredients

2 tsp sunflower oil

1 onion, peeled and diced

2 garlic cloves, peeled and crushed or finely chopped

15g (½ oz) fresh ginger, finely chopped or grated

1 green chilli, deseeded and finely chopped (leave the seeds in if you prefer a hotter curry)

250g (9oz) 2% fat turkey breast mince (or leftover cooked turkey, finely chopped)

1 tsp chilli powder

1 tsp ground cumin

1 tsp turmeric

400g (14oz) tin chopped tomatoes

½ a lemon, juiced

100g (4oz) frozen peas

50g (2oz) baby spinach leaves

1 tsp garam masala

Small bunch of coriander, chopped

2 tbsp low-fat natural yogurt

Related Recipes

See more recipes

Black-eyed peas curry

Black-eye peas are a source of protein and fibre and are low in calories. Sever this moreish curry with grilled plantains, chapatis or plain rice.

Try this recipe

Pasta with purple sprouting broccoli

Purple sprouting broccoli adds lovely colour and flavour as well as valuable nutrients to this tasty pasta dish.

Try this recipe

Stuffed cabbage leaves with tomato sauce

Step-by-step: Stuffed cabbage leaves

Tender cabbage leaves are stuffed with a tasty meat filling to create this tempting winter meal. Get our step-by-step guide in pictures.

Try this recipe

See more recipes