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Rosemary Conley's turkey stir-fry

Rosemary Conley's turkey stir-fry

Rosemary Conley's fruity turkey stir-fry

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Ready in 20 mins, this fruity dish with mango chutney, lemongrass and coriander is great for using up turkey leftovers.

Prep time: 10 mins
Cooking time: 10 mins
Serves: 4

Ingredients

Coating the turkey with ground coriander adds a sweet flavour to the finished dish.

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4 x 120g lean turkey steaks
2tsp ground coriander
1 red onion, finely chopped
2 garlic cloves, crushed
1 x 4cm piece lemongrass, finely chopped
1 small red chilli, sliced
300g tomato passata
1tbsp chopped fresh coriander
2tbsp mango chutney
Salt and freshly ground black pepper

Method

Remove any remaining visible fat from the turkey. Slice the steaks into thin strips and place in a shallow dish. Season with salt and black pepper and coat with the ground coriander.
Heat a non-stick wok and dry-fry the onion and garlic and until soft. Add the coated turkey strips and cook quickly over a high heat.
Add the lemongrass and chilli and toss the ingredients well together. Add the tomato passata and heat through. Remove from the heat, and stir in the coriander and mango chutney. Serve on a bed of boiled basmati rice.

Cook's tip: Coating the turkey with ground coriander adds a sweet flavour to the finished dish.Per serving: 233 calories, 2.1g fatwww.rosemaryconley.comThis recipe is taken from Rosemary Conley's new book Slim to Win: Diet and Cookbook available from Amazon.

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Nutritional information per portion

Calories 233(kcal)
Fat 2.1g

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.