Ingredients
- 500g Turkey Breast (diced)
- 1 red onion, chopped
- 2 pepper, deseeded & chopped
- 390g chopped tomatoes
- 1 vegetable/chicken stock cube dissolved in 100ml boiling water
- 1 tbsp rapeseed oil
- 200g low fat natural yoghurt
- 2 tbsp tikka masala curry paste
- handful of fresh coriander
- basmati/brown rice to serve
- Optional – chickpeas/spinach
Instructions
This Recipe was the Runner Up of the 2013 British Turkey awards Blogger of the year recipe, created by Nichola from Nics Nutrition
Heat the oil in a pan before adding the onion and cooking for a few minutes until softened
Add the turkey and peppers and cook until the turkey has turned white/golden all over and the peppers have softened
Stir in the tikka paste and cook for 2-3 minutes before adding the chopped tomatoes and stock.
Simmer the dish for around 5 minutes before adding a small handful of coriander and the natural yoghurt (plus spinach/chickpeas if using).
Simmer on a low heat for around 5 minutes before serving with brown/basmati rice, popadoms & mango chutney (my choice) – sprinkle with coriander before serving
