Ingredients
Method
  1. Heat 1 tablespoon oil in a large deep frying pan over high heat. Sear the Diced Turkey Breast for 1-2 mins, until browned. Remove the turkey from the pan, reserving the oil.
  2. Add the remaining oil into the pan and add the onions. Season with salt, and reduce the heat to medium. Keep stirring for 2-3 minutes or until the onions are soft and translucent. Add the minced garlic and curry powder, and fry for a further 1-2 mins, until fragrant.
  3. Add the tomato paste and cook for a minute, before stirring through the coconut milk and ⅓ cup (80ml) water. Bring to a boil and then add the turkey. Simmer for 5-6 minutes, covered, or until the turkey is cooked. Remove pan from the heat, and stir through the spinach and peas. Leave to rest for 1-2 minutes until the spinach has wilted and the peas are warmed through.
  4. Serve with basmati rice.

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