A ridiculously easy, sweet and flavorful curry that makes good use of festive leftovers – perfect when you don’t want to spend too much time in the kitchen!
- 25 grams Diced onion
- 1 clove (Small) Garlic, crushed
- 100 grams Canned chopped tomatoes
- 25 milliliters Cold water
- 2 teaspoons yellow curry powder
- 100 grams Turkey, cooked, shredded
- 75 grams Brussels sprouts cooked
- 100 grams Yogurt
- ¼ cups Chopped cilantro
Heat a large skillet over medium-high heat. Add a drizzle of olive oil or a few sprays of low calorie cooking spray.
When hot, add the onion and garlic and sauté for 3-4 minutes, until the onion is soft. Add the crushed tomatoes and cold water. Add the curry powder and mix. If you don’t like your curry too spicy, just add 1 tsp, then taste before adding more.
Bring to a slow boil and add the turkey and sprouts. Cook over medium-low heat for about 10 minutes.
Add the low-fat yogurt to the pan and mix well. Serve with chopped cilantro on top. Perfect with steamed basmati rice or naan, and a dollop of mango chutney.