1
Set the brown Basmati rice cooking as instructions on pack.
2
Finely chop the red onions and garlic. Heat the olive oil in a deep frying pan or wok. Fry the onions and garlic until golden.
3
Chop the turkey fillets into medium sized chunks and add to frying pan. Fry until golden.
4
Add the drained green lentils and cook until their water is mostly evaporated.
5
Add the curry paste and tomato puree stirring well.
6
Simmer for 10 minutes.
7
Serve with rice (and naan bread if you're feeling naughty!), drizzled with natural yoghurt to taste.

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Nutrition Facts
Serving Size 1 (311g) Recipe makes 2 servings The following items or measurements are not included below: green lentils
Calories 1238
Calories from Fat 113		(9%)
Amount Per Serving		%DV
	Total Fat 12.6g	19%
	Saturated Fat 2.2g	10%
	Monounsaturated Fat 6.5g
	Polyunsaturated Fat 3.0g
	Trans Fat 0.0g
Cholesterol 78mg		26%
Sodium 164mg		6%
Potassium 2665mg		76%
Total Carbohydrate 189.4g		63%
	Dietary Fiber 65.0g	259%
	Sugars 9.5g
Protein 90.3g		180%
Vitamin A 168mcg		3%
Vitamin B6 2.4mg		117%
Vitamin B12 0.7mcg		11%
Vitamin C 16mg		26%
Vitamin E 2mcg		9%
Calcium 195mg		19%
Iron 18mg		101%
detailed view... how is this calculated?

Quick Turkey and Lentil Curry