Turkey and Chickpea Curry

Turkey and Chickpea Curry is a hearty, diabetic-friendly dish that combines lean turkey, fibre-rich chickpeas, and warming curry spices for a balanced and satisfying meal. The addition of tomatoes and Greek yoghurt enhances the flavour with natural sweetness and creaminess while keeping it light and nutritious.

Prep Time 15

Cook Time 20

Total Time 35

Servings People

Ingredients

1 tsp oil
1 medium onion sliced
1 tbsp medium curry paste
300 ml chicken stock
200 g cooked turkey chopped
400 g chickpeas drained and rinsed
2 large tomatoes chopped
2 tbsp Greek yoghurt
coriander to garnish

Instructions

Heat the oil in a non-stick pan.
1 tsp oil
Add the onion and fry for 2–3 minutes until softened.
1 medium onion
Add the curry paste and continue to cook for 1 minute.
1 tbsp medium curry paste
Add the stock, turkey, chickpeas and tomatoes and simmer uncovered for 15 minutes.
300 ml chicken stock, 200 g cooked turkey, 2 large tomatoes, 400 g chickpeas
Stir through the yogurt.
2 tbsp Greek yoghurt
Serve with steamed rice and garnish with coriander.
coriander

Notes

Recipe tips:

Try wrapping the curry in chapattis or roti with salad.

For extra vegetables, add a chopped red pepper along with the onions.

Nutrition