Serves 4
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To serve:

  1. Heat the oil in a large saucepan over a medium heat and cook the onion for 15 minutes until softened. Add the garlic and ginger and cook for another two minutes. 
  2. Add the spices and mix well. Cook for another three minutes, stirring occasionally.
  3. Add the tomatoes and chicken stock. Bring to the boil, then simmer for 20 minutes.
  4. Add the turkey and peas and warm through. Stir in the plain yoghurt.
  5. Serve hot with quinoa or rice and topped with fresh coriander.

Note: Roast chicken can be used as an alternative to roast turkey, if you wish.

Nutrition Facts

Per Serving: 201 kcals, 8.9g fat (1.9g saturated), 17.1g carbs, 8.3g sugars, 14.3g protein, 4.5g fibre, 0.889g sodium

DinnerFreezer-friendlyIndianCurryLow-fatLeftoversOne-potFamily mealsCuisinesQuick and easyBudget mealsComfort foodMake it Healthy

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