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Turkey, lemon and coconut curry

Turkey, lemon and coconut curry

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If you fancy a curry without all the nasties, try this creamy, sweet and sour flavoured curry packed with fresh veg.

Cooking time: 40 mins
Serves: 4

Ingredients

450g/1lb cooked turkey breast meat
1 red pepper, deseeded
1 yellow pepper, deseeded
1tbsp sunflower oil
1 medium onion, peeled and chopped
1 red chilli, deseeded and chopped or,
1/2 - 1tsp dried crushed chillies
2tbsp curry paste
Grated rind and juice 1 lemon
300ml (1/2pt) coconut milk
150ml (1/4pt) pint turkey or chicken stock
25g (1oz) ground almonds
2tbsp freshly chopped coriander
Lemon wedges to garnish
Freshly cooked rice and assorted dips and chutneys to serve

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Method

Remove any skin and bones from the turkey breast meat and chop into bite-sized pieces, reserve. Chop both peppers into small pieces then place in a bowl, cover with boiling water, leave for 5 mins then drain and reserve.
Heat the oil in a large pan and gently sauté the onion and chilli for 3 mins. Stir in the curry paste and continue to sauté for 2 more mins then stir in the lemon rind and juice, the coconut milk and stock.
Add the chopped turkey, cover with a lid and simmer gently for 10 mins then add the chopped peppers and continue to simmer for 5-10 mins or until the turkey is piping hot. Stir occasionally during cooking.
Stir the ground almonds and chopped coriander in the turkey curry, heat for about 1 min then garnish with lemon wedges and serve with freshly cooked rice, dips and chutneys.

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Nutritional information per portion

Calories 360(kcal)
Fat 18.8g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.