Turkey, tomato & yogurt curry

Name: Turkey, tomato & yogurt curry
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 1 tbsp rapeseed oil; 1 onion, chopped; 450 g diced turkey breast fillet; 1 tbsp medium Madras curry powder; 400 g can chopped tomatoes; 250 g basmati rice; 28 g fresh coriander, chopped; 260 g spinach; 150 g fat free natural yogurt

A healthier alternative to a classic curry. It's light and fragrant and makes for a perfect mid-week family dinner.

4 out of 5 stars(1) Rate this recipe

HealthyLow fat

Serves4
CourseMain meal
Prepare5 mins
Cook15 mins
Total time20 mins

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1 tbsp rapeseed oil
1 onion, chopped
450g diced turkey breast fillet
1 tbsp medium Madras curry powder
400g can chopped tomatoes
250g basmati rice
28g fresh coriander, chopped
260g spinach
150g fat free natural yogurt

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.
Meanwhile, cook the rice in boiling water for 12 minutes or until tender, drain and stir in half the coriander.
Add the spinach to the curry until just wilted. Off the heat, stir in the remaining coriander and yogurt. Serve with the coriander rice.

Typical values per serving when made using specific products in recipe