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Turkey and chickpea curry

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This is an excellent way to liven up leftover turkey (you could use cooked chicken instead).
Serves
2
Prep
15 minutes
Cook
20 minutes
Each 495g serving contains (excludes serving suggestion)
KCal
430
Carbs
29.20g
Fibre
10.00g
Protein
48.90g
Fat
10.90g
Saturates
2.30g
Sugars
8.90g
Salt
0.40g
Portion Fruit & Veg
2
Ingredients
Ingredients
1 tsp oil
1 onion, sliced
1 tbsp medium curry paste
300ml chicken stock
200g cooked turkey, chopped
400g tin chickpeas, drained and rinsed
2 tomatoes, chopped
2 tbsp Greek yogurt
coriander, to garnish
Method
  1. Heat the oil in a non-stick pan. Add the onion and fry for 2–3 minutes until softened.
  2. Add the curry paste and continue to cook for 1 minute.
  3. Add the stock, turkey, chickpeas and tomatoes, and simmer uncovered for 15 minutes.
  4. Stir through the yogurt.
  5. Serve with steamed rice and garnish with coriander.
Chefs tips
  • Try wrapping the curry in chapattis or roti with salad.
  • For extra vegetables, add a chopped red pepper along with the onions.
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