Easy Turkey Curry

I love a good curry during the week. By subbing in the turkey you are really upping the protein. You can buy turkey steaks in most shops nowadays and they don’t cost a whole pile. Make sure to use the best possible quality ingredients that you can afford to make a difference (eg. organic coconut milk from thai gold)

For the curry
4 turkey steaks
Half an onion sliced
1 cloves of garlic roughly chopped
3tbsps of tomato purée
2tbsps of mild curry powder or garam masala
1 tin of coconut milk
Some grated ginger
4tbsps of sweet chilli sauce

For the spirialised carrot
1 carrot run through a spirialiser
A few sprigs of thyme chopped
Some zest and juice of a lime

Or the Spirialised Courgette
1 courgette run through the spirialiser
juice of 1 lime
a few chopped leaves of mint

Method
For the turkey in a frying pan with some oil and salt pan fry on a medium to high heat for 2-2 ½mins on each side.
For the sauce in a hot saucepan with some oil sweat your onions, garlic for 30 seconds on a high heat.
Reduce the heat and add in the curry powder and tomato purée. Cook them out for another 30 seconds.
Finish making the sauce by adding the coconut milk, ginger, and sweet chilli and seasoning to your liking with salt and cracked black pepper.
Once the sauce is made you can chop in the turkey and serve.
Mix all the ingredients of the spirialised carrots or courgettes together and serve.

	Calories (kcal)	Carbs (g)	Fat (g)	Protein (g)	Sodium (mg)	Sugar (g)
Total:	1088	43	39	142	91	30
Per Serving:	272	11	10	36	23	8