• 1 tbsp SO organic rapeseed oil
  • 1 onion, peeled and chopped
  • 500 g pack diced turkey breast by Sainsbury's
  • 2 red peppers, washed, deseeded and sliced
  • 2 tbsp tikka masala curry paste
  • 390 g carton Italian chopped tomatoes by Sainsbury's
  • 200 ml chicken stock, made using stock cube
  • 15.5 g fresh coriander by Sainsbury's
  • 250 g be good to yourself Greek style yogurt
  • 325 g basmati rice by Sainsbury's


  1. 1

    Heat the oil in a large pan, add the onion and cook for 5 minutes until softened. Add the turkey and red peppers and cook for a further 5 minutes until the turkey starts to turn golden and the peppers soften slightly.

  2. 2

    Stir in the paste and cook for 2 minutes, then pour in the tomatoes and stock. Bring to a simmer and cook for 5 minutes. Stir through half the coriander, then add the yogurt. Stir until well combined and simmer for 5 minutes.

  3. 3

    Meanwhile, cook the rice in a pan of boiling water for 10 minutes until tender. Drain, divide between bowls and serve with the curry and the remaining coriander.

Nutritional Details

Each serving provides
  • Energy 2319kj 554kcal 28%
  • Fat 7.0g 10%
  • Saturates 2.0g 10%
  • Sugars 14.4g 16%
  • Salt 1.1g 18%

% of the Reference Intakes

Typical values per 100g: Energy 419kj/100kcal

Each serving provides

13.9g carbohydrate 0.9g fibre 7.9g protein

Show us how you cook it!
Back to top