Serve this tasty, light turkey curry with Dean's no carb cauliflower rice to keep energised after your workouts.
500g lean turkey breast, diced
1 onion, diced
3 cloves garlic, crushed
1 red chilli, deseeded and finely diced
Thumbsized piece of ginger, grated
2 tbsp garam masala
½ tsp turmeric
1 green pepper, deseeded and cut into eight
1 red pepper, deseeded and cut into eight
500g carton tomato passatta
200ml vegetable stock
2 large ripe tomatoes, quartered
1 large handful baby spinach
Squeeze of lemon juice
Fresh coriander to garnish
1. Fry the onion in 1tbsp olive oil for 2-3 minutes, before adding garlic, ginger and chilli. Cook for a further minute before adding the garam masala, turmeric and green pepper.
2. Fry for a minute to cook out the spices before pouring in the passata and stock. Bring to the boil then reduce the heat to a simmer and add in the turkey. Cover with a lid and cook for 20 minutes.
3. Place the tomatoes and spinach into the saucepan and cook for 4-5 minutes. Squeeze in the lemon juice to taste, and then stir through the chopped coriander.
4. Serve with Dean's no carb cauliflower rice