Mild Turkey Curry - My Recipe

Joanneh

Sweet potatoe, cut into small chunks
Vegetable stock - 1 pint
Teaspoon Tumeric
Tablespoon chilli powder
Tablespoon olive oil
250 mls low fat natural yoghurt
Handful fresh coriander.

Put the oil in a deep pan or wok. Add onions and fry for 2/3 minutes until softening.
Add garlic, ginger, chilli and tumeric. Cook for 2/3 mintutes taking care not to burn.
Add baby and sweet potatoes. Cook until potatoes begin to stick to the pan.
Add stock. Cook until potatoes are tender.
Stir in yoghurt. Fold in turkey pieces and warm through.
Sprinkle fresh coriander over the top and serve.

Absolutely delish and I estimate its about 410 calories per servig.

Joanneh

Sweet potatoe, cut into small chunks
Vegetable stock - 1 pint
Teaspoon Tumeric
Tablespoon chilli powder
Tablespoon olive oil
250 mls low fat natural yoghurt
Handful fresh coriander.

Put the oil in a deep pan or wok. Add onions and fry for 2/3 minutes until softening.
Add garlic, ginger, chilli and tumeric. Cook for 2/3 mintutes taking care not to burn.
Add baby and sweet potatoes. Cook until potatoes begin to stick to the pan.
Add stock. Cook until potatoes are tender.
Stir in yoghurt. Fold in turkey pieces and warm through.
Sprinkle fresh coriander over the top and serve.

Absolutely delish and I estimate its about 410 calories per servig.