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