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Skinny korma with steamed rice

INGREDIENTS(Y I O@,bo
1 tbsp ground nut oil (could substitute veg oil),M4xk-I|/[!QbB
2 onions, finely chopped
0\,g:Y3z@F'X s 2 large cloves of garlic, crushed
+^a:X6_"Pb 2cm of ginger, peeled and gratedH(Z6aw+H Ys]
½ tsp ground cinnamon
t {DK L8LdH ¼ tsp ground nutmegw*{#|'v3o X1o.Va
2 tsp garam masala
gF@\2K Ko 1 tsp ground black pepper
+i q;R9dM,GnK8l.V:^ 1 tsp medium curry powder'u/S#q5Um0|&su+}Z
150ml Greek yoghurt (not fridge cold)
2c?P5~$`H ]ie[ 100ml full fat milk (not fridge cold)
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D} 500g turkey breast, cut into one inch dice
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How to make skinny korma with steamed rice
H)^7}k4_.Z 1. Sweat the onion in the oil in a medium frying pan over a moderate heat for 5 minutes or until soft and translucent and not browned.
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4t5BRy3~-q|h] 2. Add the garlic and ginger for a further 2 minutes. _9J x] W$B/}

}4l!i R-|"W 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.S Cz~aM H0b2I
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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./e%a@pM"y

7f+U*O1NQ3j'r 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.
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l{.u8bR,B:C0vH 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.s$Y6M'[7Vn%Su

1ep@[GJ6l8GQ 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.