Instructions

1. Finely chop the onion and garlic. Chop the carrot, sweet potato and red pepper into bite-sized pieces.
2. Heat 2 Tbsp of oil in a large pan and fry the onion and garlic until soft. Add the spices, stir for a minute, then the paste and stir for a few seconds. Add the tinned tomatoes and, using the tin, enough water to cover the veggies. Add the cinnamon, star anise and bay leaf, then bring to the boil, cover and gently simmer over low heat for 25 minutes.
3. When the vegetables are tender, add the turkey meat and the drained chickpeas. Bring to the boil again, then add your chosen green veggies and cook for 5 minutes.
4. Serve warm with rice, chutney and salad or raita.