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Skinny korma with steamed rice

INGREDIENTS
y fl[Det$^m 1 tbsp ground nut oil (could substitute veg oil)8a mUv/gl|
2 onions, finely chopped
H*e,ADfcX^ 2 large cloves of garlic, crushedxg YYlGwj tG5I
2cm of ginger, peeled and gratedGw'uE#PT7N
½ tsp ground cinnamon
b-d| sG"m ¼ tsp ground nutmeg1P.Sj~{5jS0N(W
2 tsp garam masala^#_TI n2cWG;z
1 tsp ground black pepper
f r%^4F[X{ 1 tsp medium curry powder_T$[ }vT7jC$w
150ml Greek yoghurt (not fridge cold)-L Di5`?9H
100ml full fat milk (not fridge cold)?/P$IP9f!|zw(mH
500g turkey breast, cut into one inch dice
S#In/]U1n/Us METHOD
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How to make skinny korma with steamed rice.]H*~#A%B'{
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.2Q\hl"E#X[
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2. Add the garlic and ginger for a further 2 minutes.
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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.a3V R&NE/oX
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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.^m7PiN9C;z

*V?D/C!ZW&q` 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./sq ](o{'}
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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.OzR7g qc^"u

0xa2X\*VwU!w 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.