Sally Bee's healthy turkey korma

She's given us honey-roasted squash risotto, and the healthiest ever lasagne, and now Sally Bee is tackling that most sinful of dinners - the curry! Mixing things up a bit, she's using turkey to create a variation on the traditional chicken curry. Fancy giving it a try?

Serves: 2

RecipeQuinoa, to serve2 lean small turkey breast fillets or 1 large fillet, chopped into cubes1 onion, peeled and chopped 2 tbsp extra-virgin olive oil1 tbsp curry powder (strength dependent on how hot you like it!)1 tbsp ground almonds1 tbsp tomato purée4 tbsp low-fat crème fraîche1 garlic clove, peeled and crushed 1 small handful of whole almonds

Method

• Cook the quinoa following the packet instructions. You'll know its cooked when the little side bits unravel and open out. It usually takes around 10 minutes

• Meanwhile, 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

• Now 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. Add a little extra water if it becomes too thick

• Serve on a bed of the cooked quinoa with a few whole almonds scattered on top

Sally's tip: Indian food goes brilliantly with salad, so always serve a huge salad on the side and eat less of the bread!