Step one: Prepare your usual curry
Step two: Swap turkey breast for your usual lamb neck fillet and cut 278 calories plus 18g of fat*
45ml vegetable oil
1 onion, chopped
1 stick celery, sliced
1 small red pepper
1 small potato, peeled and diced
700g diced turkey breast meat
15ml ground coriander
10ml ground cumin
10ml ground cinnamon
2.5ml ground turmeric
2.5ml ground chilli
1 chicken stock cube
300ml boiling water
To accompany –fresh chutney
¼ onion, chopped
1 medium tomato, chopped
1 small bunch fresh coriander, chopped
Heat vegetable oil in heavy pan, add onion, celery, pepper and onion. Stir and soften for 4-5 minutes.
Add the turkey and stir in the spices.
Crumble in the stock cube, add the water and cook for 35-40 minutes.
To make the fresh chutney,
simply combine onion, tomato and coriander.
Serve with rice, naan and yoghurt.
Guest Post Credits- www.leanonturkey.co.uk