- Heat the oil in a non-stick pan. Add the onion and fry for 2–3 minutes until softened.
- Add the curry paste and continue to cook for 1 minute.
- Add the stock, turkey, chickpeas and tomatoes, and simmer uncovered for 15 minutes.
- Stir through the yogurt.
- Serve with steamed rice and garnish with coriander.
- Try wrapping the curry in chapattis or roti with salad.
- For extra vegetables, add a chopped red pepper along with the onions.