- 1 tbsp olive oil
- 1 onion, finely chopped
- 1 red pepper, sliced
- 1 tsp medium curry powder
- 2 tbsp tomato purée
- 250 ml chicken stock
- 1 tbsp mango chutney
- 390 g chopped tomatoes in tomato juice
- 500 g British turkey breast, diced
- 250 g basmati rice
- 200 g young leaf spinach, washed
Heat the oil in a pan and cook the onion and red pepper for 10 minutes, until softened. Stir in the curry powder and tomato purée and cook for a further 30 seconds. Add the stock, chutney and tomatoes. Simmer for 10 minutes over a medium heat. Add the turkey; cook for a further 5-10 minutes till cooked through.
Meanwhile, place the rice in a pan and pour over 500ml of cold water. Bring to the boil then reduce the heat, cover the pan, and simmer for 12 minutes, until tender. Drain.
Just before serving, stir in the spinach and season with freshly ground black pepper. Serve with the rice, and poppadoms if you like.