Atul Kochhar served up a tasty turkey curry wrap with red and green peppers on Steph’s Packed Lunch.

The ingredients are: 500g Turkey Breast, cut into thin strips.

For the Marinade: 1tsp turmeric powder, ½ tsp red chilli powder, ½ tsp coriander powder, Salt to taste, 1tbsp corn flour and 3-4 tbsp rapeseed oil to fry.

For the turkey pepper fry: 2tbsp coconut oil, ½ tsp black mustard seeds, ½ tsp fennel seeds, 1 dried red chilli, 20 (in number) curry leaves, 1 red pepper, cored and thinly sliced, 1 green pepper, cored and thinly sliced, 2 medium red onions, peeled and thinly sliced (4 shallots), 1 tbsp garlic, peeled and chopped, 1 tbsp ginger, peeled and chopped, 2 green chillies, sliced, ½ tsp turmeric powder, 1tsp red chilli powder, 1tbsp coriander powder, 1tbsp fennel powder, 1tsp garam masala, ½ tsp freshly crushed black pepper, 10 baby plum tomatoes, cut into halves, 2tsp white wine vinegar and Salt to taste.

To serve: 4 readymade Paratha.

See recipes by Atul in his book titled Curry Everyday: Over 100 Simple Vegetarian Recipes available from Amazon now.