Turkey and Chickpea Curry Recipe

This healthy curry is full of goodness with cholesterol-lowering chickpeas and lean turkey. You can't go wrong!

Serves: 4

Time to prep: 10 minutes

Time to cook: 35 minutes

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 plain Greek-style yoghurt
• Steamed Basmati Rice, broccoli and pappadums, to serve

Method

• Heat 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.
• Heat 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.
• Sprinkle curry with coriander. Serve with yoghurt, rice, broccoli and pappadums.

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