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Turkey and Chickpea Curry

  • difficulty

    easy

  • serves

    4

  • cooks in

    30 to 45 mins

  • calories

    249 per serving

Ingredients

  • 1 tin of chickpeas (drained, rinsed and cooked in boiling water for 1 hour prior to making this dish)
  • 500g turkey scallions/ breasts, thinly sliced
  • 1 red onion, sliced
  • 1 tin of chopped tomatoes
  • 1 pinch of saffron
  • 1 cinnamon stick
  • 1/2 - 1 tsp chilli powder
  • 1 pinch Himalayan salt
  • 1/2 tsp cumin
  • 1/2 cup of buckwheat
  • Mixed green veg such as broccoli, courgettes and/or green beans (no limit)

Cooking Directions

  1. In a casserole dish, combine all ingredients (except buckwheat and green vegetables), mix well, ensuring the turkey and chickpeas are fully covered in liquid.
  2. Cook for 30-35mins in a pre-heated oven (180c)

  3. Cook buckwheat in boiling water for 10-15mins until soft. Drain and rinse in boiling water.

  4. Steam vegetables for 10mins in a steamer.

  5. Serve curry on top on buckwheat and veg or a salad on the side.

  6. Freeze/refrigerate leftovers