Leftover Turkey & Sprout Curry

Heat a large frying pan over a medium high heat. Add a dash of olive oil or a few sprays of low calorie cooking spray.

When hot, add onion and garlic and fry for 3–4 minutes, until onion is softened. Add chopped tomatoes and cold water. Add curry powder and mix. If you don’t like your curry too spicy, add just 1 teaspoon and then taste before adding more.

Bring to a slow simmer and add the turkey and sprouts. Cook over medium low heat for around 10 minutes.

Add the low fat yogurt to the pan and stir everything together well. Serve with chopped coriander over the top. Perfect with some steamed basmati rice or naan, and a good spoonful of mango chutney.