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To serve

  • 4 tbsp yogurt
  • chilli oil
    for drizzling (optional)
  • 4 flatbreads

Nutrition: Per serving

  • kcal351
    low
  • fat14g
  • saturates6g
  • carbs16g
  • sugars4g
  • fibre8g
    high
  • protein35g
  • salt1.9g
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Method

  • step 1

    Melt the ghee in a large saucepan over a medium heat and cook the onion, ginger and garlic for 10-15 mins until softened. Tip in the coriander stems, cumin, cinnamon, turmeric, chilli and curry leaves. Cook for 2 mins until fragrant.

  • step 2

    Add the stock, turkey, lentils and kale. Bring to a simmer and cook for 10-15 mins until everything is heated through. Garnish with the coriander leaves, yogurt and a drizzle of chilli oil, if you like. Serve with flatbreads.

Recipe from Good Food magazine, December 2022

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