Sally Bee serves up a delicious healthy turkey korma on Lorraine.
Sally’s dish is very simple to make using these ingredients: 2 lean small turkey breast fillets or 1 large fillet, chopped into cubes, 1 onion, peeled and chopped 2 tbsp extra-virgin olive oil, 1 tbsp curry powder, 1 tbsp ground almonds, 1 tbsp tomato purée, 4 tbsp low-fat crème fraîche and 1 garlic clove, peeled, crushed 1 small handful of whole almonds and Quinoa, to serve.
To prepare the dish, Cook the quinoa following the packet instructions.
Using a non-stick saucepan set over a medium heat, fry the turkey and onion for 4-5 minutes in the olive oil.
Next, add the curry powder and stir well, letting the strong aromas release in the heat of the pan.
Add 4 tablespoons water, the ground almonds and tomato purée and last of all the crème fraîche. Let this mixture simmer away for 5-10 minutes, ensuring that the turkey is cooked right through.
Serve on a bed of the cooked quinoa with a few whole almonds scattered on top.