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This is very easy Indian curry and takes only 45 minutes to cook and perfect blend of carefully balanced spices and vegetables.
Ingredients; 1 tbsp sunflower oil, 500 gr cubic chopped turkey pieces, 1 medium onion finely chopped, 2 cloves garlic finely chopped, 2cm root ginger, finely chopped, 2 tbsp tikka masala paste, 1 tbsp madras curry paste, 400 gr chopped tomatoes, 100 gr red lentils, 250 gr washed and ready to eat spinach, bunch of fresh coriander, 4 tbspoon greek yogurt.
Heat the oil in a large pan over medium high heat. Add the cubic turkey pieces and cook 10 minutes then add onion, garlic and ginger and cook further 3-5 minutes , stirring occasionally.
Add the curry pastes and splash little bit of water to prevent the spices burning. Tip in the tomotoes, lentils and 300 ml water and allow to simmer for 30 minutes.
Stir in washed and ready to cook spinach leaves , allowing one batch to wilt before adding the next handful batch.
Serve with the chopped fresh coriander and dollop of yogurt.