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Turkey, tomato & yogurt curry

Turkey, tomato & yogurt curry

By Pavel Pavlov
5’ Prep time
15’ Cook time
20’ Total time
463 Calories
4 Serving

Summary

A healthier alternative to a classic curry. it's light and fragrant and makes for a perfect mid-week family dinner.
Pavel Pavlov 0 Followers

Step by Step

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Step 1

Heat the oil in a large frying pan and fry the onion and turkey for 5 minutes. Add the curry powder and cook for 1 minute then add the tomatoes. Half fill the can with water, add to the pan, cover and simmer for 10 minutes, until the turkey is cooked through with no pink meat.
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Step 2

Meanwhile, cook the rice in boiling water for 12 minutes or until tender, drain and stir in half the coriander.
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Step 3

Add the spinach to the curry until just wilted. Off the heat, stir in the remaining coriander and yogurt. Serve with the coriander rice.

Ingredient

  • Onion
    Onion
    1
  • Chopped tomatoes
    Chopped tomatoes
    400 grams
  • Basmati rice
    Basmati rice
    250 grams
  • Spinach
    Spinach
    260 grams
  • Rapeseed oil
    Rapeseed oil
    1 tbsp
  • Coriander
    Coriander
    28 grams
  • Curry powder
    Curry powder
    1 tbsp
  • Fat free natural yogurt
    Fat free natural yogurt
    150 grams
  • Diced turkey breast fillet
    Diced turkey breast fillet
    450 grams

Nutrition Facts

View nutrition facts
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