Turkey and chickpea curry with fresh coriander
A mild homemade-spice turkey curry with chickpeas and tomatoes, made without curry paste or stock cubes.
- Time45 min
- LevelEasy
- Costabout £1.60 a head
Ingredients
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Method
- 1
Heat the oil in a deep pan over a medium heat. Cook the onion for 8 minutes until soft.
8 min - 2
Add the garlic, ginger and all the spices and stir for 1 minute until fragrant.
1 min - 3
Add the turkey and cook for 6 minutes, breaking it up, until no pink remains.
6 min - 4
Stir in the tomatoes, water and chickpeas. Simmer for 20 minutes until thick.
20 min - 5
Cook the rice in boiling water for 10 minutes, then drain.
10 min - 6
Stir half the coriander through the curry and serve over the rice with the rest on top.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.