Low FODMAP Turkey with Blueberries, Cinnamon and Fennel

This is probably the strangest curry I've ever made. It turned out a very unappetising dark green but the taste was as my husband put it "very pleasant". I read an article on Saturday about award-winning chef and nutritionist Gurpareet Bains and his book Indian Superspices. In it there are recipes that help with PMS, colds, hangovers, allergies and insomnia using spices and herbs.

This recipe is taken from bbc.co.uk but if you go to his website www.gurpareetbains.co.uk, you will find that in his original recipe he used chicken rather than turkey and sauteed the spices. I have omitted the garlic here and substituted the Greek yoghurt for coconut milk.

Ingredients:

• 200g frozen blueberries
• 20g fresh chopped coriander plus extra to garnish
• 2 tbsp grated (peeled) fresh root ginger
• 2 tsp ground cinnamon
• 2 tsp fennel seeds
•  1 tsp chilli powder
• 1/2 tsp turmeric
• salt to taste 
• 1x400g tin coconut milk
• 500g skinless boneless turkey breast fillets cut into bite-size pieces (I used stir-fry strips)
• 1 tsp garam masala

Method:
In a food processor, blend the blueberries, coriander, garlic, ginger, ground cinnamon, fennel seeds, chilli powder, turmeric, salt and coconut milk to make a puree. Set aside. Place the turkey in a deep pan and slowly pour in the yoghurt mixture. Bring to a simmer over a low heat, then simmer, uncovered, for 10 minutes, stirring from time to time. Mix through the garam masala. Garnish with the extra chopped coriander and serve with rice.

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