36g protein, 7g fat, 52g carbs
5g organic butter, ghee or coconut oil
50g red onion, finely chopped
150g lean turkey breast mince (or use low fat vegetarian turkey mince)
100g celery, finely sliced
100g green bell pepper, finely sliced
1 garlic clove, finely chopped
100g chopped tinned tomatoes
1 tsp paprika
1 tsp Thai 7 spice mix
40g white or wholegrain basmati rice (dry weight)
1) Melt the butter, ghee or oil in a large non stick frying pan. Add the onion, and sauté gently for 3-4 minutes until soft.
2) Add the mince and cook for 3-4 minutes, stirring frequently. Add the celery and green pepper and cook for 2-3 minutes, stirring continuously. Add the garlic and cook for 1-2 minutes, stirring continuously. Add the chopped tomatoes, paprika and Thai 7 spice mix and cook for 10-15 minutes, stirring frequently.
3) Meanwhile, bring a saucepan of lightly salted water to the boil. Reduce to a simmer, and add the rice. For timings, follow pack instructions (note: wholegrain rice takes longer than white rice). If using white rice, avoid stirring too much as this can cause the rice to become too sticky.
4) When rice is cooked, drain and leave for 2-3 minutes to stand. Serve.