Ingredients

• 1 tbsp olive oil
• 1 onion, finely chopped
• 1 red pepper, sliced
• 1 tsp medium curry powder
• 1 tsp garm masla
• 1 tsp mild chilli
• 1 tsp of ground turamic
• 6 cloves garlic
• 70g ginger
• 2 tbsp tomato purée
• 250 ml chicken stock
• 390 g chopped tomatoes in tomato juice
• 500 g turkey breast, diced
• 200 g frozen leaf spinach
• 1x 200g tin chick peas

For the rice

• A sprinkle of Turmeric
• 250 g basmati rice

Method

1. Heat the oil in a pan and cook the onion and red pepper for 10 minutes, until softened. Stir in the curry powder, other spices, and chick peas, then tomato purée and cook for a further 2 minutes. Add the stock and tomatoes. Simmer for 10 minutes over a medium heat.
2. Add the turkey, cook for a further 5-10 minutes till cooked through.
3. Meanwhile, place the rice in a pan and pour over 500ml of cold water. Bring to the boil add the Turmeric then reduce the heat, cover the pan, and simmer for 12 minutes, until tender. Drain.
4. Just before serving, season with freshly ground black pepper and stir in some natural yogurt 100g. if it’s a little too spicy Serve with the rice, and poppadoms if you like.