Description
A ridiculously easy, mild and tasty curry that makes great use of festive leftovers—perfect when you don’t want to spend too much time in the kitchen!
Ingredients
- 25 grams Diced Onion
- 1 clove (Small) Garlic, Crushed
- 100 grams Tinned Chopped Tomatoes
- 25 milliliters Cold Water
- 2 teaspoons Yellow Curry Powder
- 100 grams Cooked, Shredded Turkey
- 75 grams Cooked Brussels Sprouts
- 100 grams Yogurt
- ¼ cups Chopped Coriander
Preparation
Heat a large frying pan over a medium high heat. Add a dash of olive oil or a few sprays of low calorie cooking spray.
When hot, add onion and garlic and fry for 3–4 minutes, until onion is softened. Add chopped tomatoes and cold water. Add curry powder and mix. If you don’t like your curry too spicy, add just 1 teaspoon and then taste before adding more.
Bring to a slow simmer and add the turkey and sprouts. Cook over medium low heat for around 10 minutes.
Add the low fat yogurt to the pan and stir everything together well. Serve with chopped coriander over the top. Perfect with some steamed basmati rice or naan, and a good spoonful of mango chutney.
