• Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
• Stir in the rice and bring to the boil. 
• Once boiling, lower the heat to medium and cover with the lid.
• Cook for 10 mins, then remove the pot from the heat.
• Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).

• Place a pan over medium-high heat with a drizzle of oil. 
• Once hot, fry the turkey mince until browned, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw meat. Use a spoon to break it up as it cooks.
• Meanwhile, halve, peel and chop the onion into small pieces.
• Peel and grate the garlic (or use a garlic press). 
• Once the mince is cooked, add the onion and garlic and fry until starting to soften, 3-4 mins.

NOTE: Swapping to pork mince? Follow the recipe as written, replacing 'turkey' with 'pork' where necessary.

• Meanwhile, finely chop the chilli.
• Drain and rinse the lentils in a sieve.
• Once the onion has softened, add the chilli (use less if you don't like spice) and Korma paste, North Indian spice mix to the pan.
• Cook, stirring, until fragrant, 1 min.

• Add 100ml water (per 2P), stock, passata and lentils to the pan.
• Season with salt and pepper.
• Stir everything together and simmer until thickened, 4-5 mins. IMPORTANT: Mince is cooked when no longer pink in the middle.

TIP: Add a splash of water to loosen the sauce if necessary.

• Add the spinach to the pan, a handful at a time.
• Cook, stirring, until wilted and piping hot, 2-3 mins.
• Taste and add more salt and pepper if desired.

• Fluff up the rice with a fork and divide between bowls.
• Top with the turkey and lentil curry.
• Finish with a dollop of cooling yoghurt.