Turkey and chickpea curry
prep: 15 minutes
cook: 20 minutes
serving: 2
Nutrition Facts
each serving
KCal
447
Carbs
30.1g
fiber
10g
Protein
42.7g
Fat
15.1g
Saturates
3.1g
Sugars
8.8g
Salt
0.07g
Fruit/Veg Portion
2
Ingredients
all 9 types- 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
Directions
5 steps in totalStep 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.
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