Name: Turkey and chickpea curry
Prep time: 15 minutes
Cook time: 20 minutes
Yield: 2
Ingredients: 1 tsp oil; 1 onion, sliced; 1tbsp 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

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

Serves

Prep

15 minutes

Cook

20 minutes

Each 495g serving contains (excludes serving suggestion)

KCal

447

Carbs

30.1g

Fibre

10.0g

Protein

42.7g

Fat

15.1g

Saturates

3.1g

Sugars

8.8g

Salt

0.07g

Fruit/Veg Portion

What makes a healthy, balanced diet?

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

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.

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Turkey and chickpea curry

Ingredients