spiced turkey pasta

serves 4; 35 mins

delicious magazine tip This is a versatile pasta dish: for a more Italian flavour, leave out the spices and curry leaves and swap the coriander for basil. Or use prawns instead of the turkey but only stir them in 5 mins before the pasta sauce is cooked.

1 tbsp olive oil
1 onion, halved and thinly sliced
2 garlic cloves, crushed
'/ tsp paprika
1 tsp ground cumin
1 tsp ground coriander
500g turkey breast steaks, cut into bite-size pieces
10 fresh curry leaves (from Asian grocers, or look for Bart Spices freeze-dried curry Leaves, from major supermarkets)
400g can chopped tomatoes
300g dried spiral pasta
handful chopped fresh coriander

Heat the oil in a large frying pan over a medium heat. Add the sliced onion and garlic and cook, stirring, for 5 mins, until softened.

Add all the spices and cook for 1 minute. Stir in the turkey pieces and curry leaves and cook for 5 mins, stirring occasionally, until the turkey is turning golden. Add the tomatoes, half-fill the can with water and rinse out into the pan. Bring to the boil, then reduce the heat and simmer for 8-10 mins, until the turkey is cooked through and the sauce has thickened slightly. Season to taste with salt and pepper.

Meanwhile, bring a large saucepan of water to the boil. Add the pasta and cook for 10-12 mins or until al dente. Drain well, stir into the turkey sauce and toss to coat. Remove from the heat.

Stir in the coriander and divide the pasta between bowls. Serve with naan bread and mango chutney, if you like.

WINE NOTE: You'll need a fairly rich white as a partner - a French Viognier with plenty of peachy character would be lovely.