How to make it

1. Preheat the oven to 150°C. Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add a pinch of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
   
   
2. Halve the plum tomatoes, pop onto a baking tray and drizzle with salt and pepper. Pop the tray onto the middle shelf of the oven to roast until soft and jammy, 20–25 mins. Peel, halve and thinly slice the shallot. Peel and grate the garlic (or use a garlic press). Peel and grate the ginger.
   
   
3. In the meantime, slice the turkey breast widthways into roughly 2cm wide strips. IMPORTANT: Wash your hands after handling raw meat! Heat a drizzle of oil in a large frying pan. Once hot, add the turkey and a pinch of salt and pepper. Stir fry until browned and cooked through, 7–8 mins. Transfer to a bowl and set to one side. Keep the pan! IMPORTANT: The turkey is cooked when no longer pink in the middle!
   
   
4. Return the now empty pan to a medium heat with another drizzle of oil. Once hot, add the shallot to the pan and cook until softened, 3–4 mins, stirring occasionally. Once soft, mix in the tomato puree, garlic, ginger and North Indian curry power. Stirring, cook for 1–2 mins, then add the water for the saag (see ingredients for amount) and the chicken stock powder. Stir to dissolve the stock.
   
   
5. Stir the spinach, one handful at a time, into the pan with the spices until wilted. Once wilted, add the turkey strips back into the pan along with the roasted tomatoes. Cook until everything is piping hot! Taste, and season and add more salt and pepper if needed.
   
   
6. Once ready, fluff up the rice with a fork and share between your bowls. Spoon the turkey saag on top. Enjoy!