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.

(Source).

Vegetable and lentil curry Recipe

Photography by John Paul Urizar

Serves: 4

Time to prep: 10 minutes

Time to cook: 17 minutes

Ingredients

• 2 teaspoons vegetable oil
• 1 medium red onion, cut into wedges
• 1 garlic clove, crushed
• 2 tablespoons mild curry paste
• 1 medium red capsicum, cut into 3cm pieces
• 300g cauliflower, cut into small florets
• 150g button mushrooms, quartered
• 2 baby eggplant, sliced
• 415g can crushed tomatoes
• 1 cup vegetable stock
• 150g green beans, trimmed
• 400g can brown lentils, drained, rinsed
• Fresh coriander leaves, plain yoghurt and steamed rice, to serve

Method

• Heat oil in a saucepan over medium-high heat. Add onion and garlic. Cook, stirring, for 2 to 3 minutes or until tender. Add curry paste. Cook, stirring, for 1 minute or until fragrant.
• Stir in capsicum, cauliflower, mushroom, eggplant, tomato and stock. Bring to the boil. Reduce heat to medium. Simmer, covered, for 10 to 12 minutes or until vegetables are tender. Add beans and lentils. Cook for 3 minutes or until beans are tender and lentils heated through.
• Serve with coriander, yoghurt and rice.

(Source.)