Turkey, tomato & yogurt curry

A healthier alternative to a classic curry. It's light and fragrant and makes for a perfect mid-week family dinner.

Ingreadient

• 1 tbsp rapeseed oil
• 1 onion, chopped
• 450g diced turkey breast fillet
• 1 tbsp medium Madras curry powder
• 400g can chopped tomatoes
• 250g basmati rice
• 28g fresh coriander, chopped
• 260g spinach
• 150g fat free natural yogurt

Step by step

1. Heat the oil in a large frying pan and fry the onion and turkey for 5 minutes. Add the curry powder and cook for 1 minute then add the tomatoes. Half fill the can with water, add to the pan, cover and simmer for 10 minutes, until the turkey is cooked through with no pink meat.
2. Meanwhile, cook the rice in boiling water for 12 minutes or until tender, drain and stir in half the coriander.
3. Add the spinach to the curry until just wilted. Off the heat, stir in the remaining coriander and yogurt. Serve with the coriander rice.