Basmati rice with turkey and pumpkin curry

Ingredients

For 1 serving

• Basmati rice60 g
• Turkey breast140 g
• Pumpkin150 g
• Onion40 g
• Chopped tomatoes100 g
• Curry powder3 g
• Plain nonfat yogurt50 g
• Extra virgin olive oil8 g
• Cilantro3 g
• Saltto taste

Contains: lactose,

In season: September – December

Method

1. Peel the pumpkin, remove the seeds and fibres and cut it into dice of about 1.5 cm. Chop the onion and cut the turkey breast into cubes of about 2 cm.
2. Heat the olive oil in a saucepan over medium heat and fry the onion for 3–4 minutes, until translucent; add the curry powder and stir for 30 seconds, until fragrant.
3. Add the turkey and sear for 3 minutes over medium-high heat, until white on all sides. Add the pumpkin, tomato pulp, a pinch of salt and a splash of water, cover and cook for 20 minutes over low heat, until the pumpkin is soft and the sauce has thickened.
4. Meanwhile bring a pan of water to the boil, rinse the basmati rice until the water runs clear, salt the water and cook the rice for 12 minutes, until tender; drain.
5. Turn off the heat under the curry, wait a minute and stir in the yoghurt: over the heat it would split. Serve over the rice with torn coriander.