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Turkey and chickpea curry

Turkey and chickpea curry

This is an excellent way to liven up leftover turkey (you could use cooked chicken instead).

Serves

2

Prep

15 minutes

Cook

20 minutes

Nutritional Information:

Each 495g serving contains (excludes serving suggestion)

KCal: 447
Carbs: 30.1g
Fibre: 10.0g
Protein: 42.7g
Fat: 15.1g
(Medium)
Saturates: 3.1g
(Low)
Sugars: 8.8g
(Low)
Salt: 0.07g
(Low)
Fruit/Veg Portion: 2

What makes a healthy, balanced diet?

Ingredients

Ingredients

1 tsp oil
1 onion, sliced
1 tbsp medium curry paste
300ml chicken stock
200g cooked turkey, chopped
400g tin chickpeas, drained and rinsed
2 tomatoes, chopped
2 tbsp Greek yogurt
coriander, to garnish

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Method

Method

Step 1

Heat the oil in a non-stick pan. Add the onion and fry for 2–3 minutes until softened.

Step 2

Add the curry paste and continue to cook for 1 minute.

Step 3

Add the stock, turkey, chickpeas and tomatoes, and simmer uncovered for 15 minutes.

Step 4

Stir through the yogurt.

Step 5

Serve with steamed rice and garnish with coriander.

Recipe tips

Try wrapping the curry in chapattis or roti with salad.
For extra vegetables, add a chopped red pepper along with the onions.