Ingredients

• 2 tsp sunflower oil
• 1 onion, peeled and diced
• 2 garlic cloves, peeled and crushed or finely chopped
• 15g (½ oz) fresh ginger, finely chopped or grated
• 1 green chilli, deseeded and finely chopped (leave the seeds in if you prefer a hotter curry)
• 250g (9oz) turkey thigh mince
• 1 tsp chilli powder
• 1 tsp ground cumin
• 1 tsp turmeric
• 400g (14oz) tin chopped tomatoes
• ½ a lemon, juiced
• 100g (4oz) frozen peas
• 50g (2oz) baby spinach leaves
• 1 tsp garam masala
• Small bunch of coriander, chopped
• 2 tbsp low-fat natural yogurt

Directions

1. Heat the oil in a large non-stick frying pan over a medium heat. Add the onion and cook for 5 minutes, then add the garlic, ginger and green chilli and fry for a further minute. Stir in the mince and cook, stirring continuously, until mince is evenly browned.
2. Add the chilli powder, cumin and turmeric and stir well so the mince is coated in the spices.
3. Add the chopped tomatoes and lemon juice along with 75ml (3 fl oz) boiling water. Bring to the boil, reduce the heat, cover then simmer for 10 minutes, stirring half-way through. Stir in the peas, spinach, garam masala and half the coriander, cover and cook for a further 5 minutes.
4. Just before serving, stir in the yogurt and remove from the heat. Scatter with coriander and serve with wholegrain rice.

Image & Recipe credit:Turkey Keema