Heat the oil in a large saucepan and fry the onion until soft, then add the ginger and garlic and cook for a further 2-3 minutes.
Add the spices and stir constantly adding about 1 tbsp cold water after a minute then cook for a further minute taking care not to burn the spices. Add the succulent Zappfresh Turkey Curry Cut and cook for 1-2 minutes so that it is coated in the spices, then add the tomatoes and stir through and cook for about 2-3 minutes.
Add the stock and cook for 10-12 minutes till reduced by half then season to taste. Serve with the fresh coriander scattered over the top. Great with steamed rice, naan bread and a salad made of chopped tomato, red onion, cucumber, green chilli, fresh coriander, lime juice, a pinch of caster sugar and salt and pepper.