- 0:10 Prep
- 0:35 Cook
- 4 Servings
- Capable cooks
This healthy curry is full of goodness with cholesterol-lowering chickpeas and lean turkey. You can’t go wrong!
Ingredients
- 2 tablespoons vegetable oil
- 500g Steggles turkey breast fillet steaks, thickly sliced
- 1 brown onion, halved, thinly sliced
- 1/4 cup korma curry paste
- 400g can chickpeas, rinsed, drained
- 1 cup tomato passata
- 1 sprig fresh curry leaves
- 1/4 cup chopped fresh coriander leaves
- 1/3 cup Tamar Valley Greek Style Yoghurt
- Steamed Basmati rice, to serve
- Steamed broccoli, to serve
- Pappadums, to serve
Method
- Step 1Heat half the oil in a frying pan over medium-high heat. Cook turkey, in batches, for 3 to 4 minutes or until browned all over and just cooked through. Transfer to a bowl.
- Step 2Heat remaining oil in pan over medium heat. Add onion. Cook, stirring, for 10 minutes or until softened. Add curry paste. Cook, stirring, for 1 minute or until fragrant. Add chickpeas. Stir to coat. Add passata and 1 cup cold water. Season with salt and pepper. Bring to the boil. Reduce heat to medium-low. Add curry leaves. Simmer for 15 minutes or until sauce is thickened. Return turkey to sauce. Stir to combine. Cook for 5 minutes or until heated through.
- Step 3Sprinkle curry with coriander. Serve with yoghurt, rice, broccoli and pappadums.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1711 kj
Energy
21g
Fat Total
4g
Saturated Fat
6g
Fibre
34g
Protein
60mg
Cholesterol
1128.01mg
Sodium
8g
Carbs (sugar)
19g
Carbs (total)
All nutrition values are per serve
Notes
Get more: Don’t feel like rice? Serve the curry with naan bread instead. You could also stir through 80g baby spinach at the end of step 2 for added greens.
- Author: Kirrily La Rosa & Alison Adams
- Image credit: Craig Wall
- Publication: Super Food Ideas
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