Serves 4

2 tbsp vegetable oil
1 onion, finely chopped
3 garlic cloves, crushed
1 tbsp fresh ginger, grated
2 tsp ground coriander
2 tsp ground cumin
2 tsp garam masala
1 x 400g tin of chopped tomatoes
300ml chicken stock
240g roast turkey or roast chicken, torn
150g frozen peas
2 tbsp plain yoghurt
To serve:
Quinoa or rice
Fresh coriander, chopped

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.

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