My low fat Turkey Curry (Masala)
This is my healthy Turkey Curry as with most of my recipes, it is bulked out with vegetables, I’ve used mushrooms, pepper and french beans in this version. You could add any that you wish, I quite often add carrots cut into batons.
Yield: 2
My low fat Turkey Curry (Masala)
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Ingredients
- 1 medium onion
- 2 garlic cloves
- 1 chilli
- 1 pepper
- mushrooms
- french beans
- thumb sized piece ginger
- 1 tsp rapeseed oil
- 1/2 tsp cumin seeds
- 1/4 tsp cinnamon
- 1/4 tsp curry powder
- 1/4 tsp turmeric
- 1/4 tsp caster sugar
- 400 g can chopped tomatoes
- 250 g turkey
- 100 ml vegetable stock
- Rice or Naan bread to serve
Instructions
- Roughly cut the onion, or if your don’t have a blender finely chop, garlic, ginger and chilli.
- Slice the pepper, mushrooms, beans and turkey.
- If you have a blender, blitz the onion into a paste and then do the same with the garlic, chilli and ginger.
- Heat the oil in a large pan and then add the cumin seeds, cinnamon, curry powder and turmeric and fry until the flavours a released. Add the onion and fry for a few minutes before adding the garlic, chilli and ginger.
- Fry this for a couple of minutes then add in the turkey and fry for a few more minutes before adding the pepper, beans and mushrooms fry for a further minute or so before adding the tomatoes, sugar and stock. Bring to a gentle simmer for 20 minutes or so stirring regularly so that it doesn’t catch, if it starts to dry out add a little water.
Nutrition Information:
Yield:
2Serving Size:
2 ServingsAmount Per Serving: Calories: 3
This was a fabulous curry! There was lots and it was really filling and healthy, with the lean turkey. It went really well with the WW Naan for an extra 3 ProPoints.