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Skinny korma with steamed rice

INGREDIENTS
Ts4K#gE dj 1 tbsp ground nut oil (could substitute veg oil)
1{i^jK 2 onions, finely chopped+_'jC l"ZP,N!zw6q0]
2 large cloves of garlic, crushed
b'Tgt8U 2cm of ginger, peeled and grated
#{!Z/r2LG*t_k ½ tsp ground cinnamon(TTFo*x4I%e
¼ tsp ground nutmeg[a|;G!wDc:DC G
2 tsp garam masala
6F_"b3Ls#F1E"W"EH 1 tsp ground black pepper
'S!z2V/\-e 1 tsp medium curry powder(? B1I:o4Z{
150ml Greek yoghurt (not fridge cold)T[T^P3XSX
100ml full fat milk (not fridge cold)
&D6l;B1l$[2N6o%O;y 500g turkey breast, cut into one inch dice~V/xQ)^"h]m.n
METHOD
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GF6d$z+D"yu)OW How to make skinny korma with steamed rice.dJI#Ec
1. Sweat the onion in the oil in a medium frying pan over a moderate heat for 5 minutes or until soft and translucent and not browned.
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NI9Mm4lP 2. Add the garlic and ginger for a further 2 minutes.4j
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pX$cZp0y:O 3. Spoon 2/3 of the onion mixture into a small blender and blitz with 3 tablespoons of water until a smooth paste is achieved. e)Q;f~ D:t9P

'I(t)Z!h+T_3k9d 4. Return the paste to the pan and add all of the spices. Continue to cook for a further 2 minutes until the spices become fragrant.B!BkSf,~-B

s[W-V'W E_-L V{j 5. Add the yoghurt 1 tablespoon at a time, reserve 3 tablespoons for later use. Add 150ml of water and the milk and bring to a gentle simmer.-JD&_/C;h)~

GR]Y]9w3D@ 6. Tip in the diced turkey and continue to simmer for 10-15 minutes, stirring occasionally. NB: It is important that the mixture does not boil or it will split so keep it at a gentle simmer. While the turkey is cooking, cook the rice according to packet instructions.
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7. Check that the turkey is cooked through before stirring in the reserved 3 tablespoons of yoghurt and garnish with toasted almonds and a coriander leaves to serve.