Homemade Turkey Curry

I just returned Tara safely back from her child shrink so her class.
I have a 5 years old and she is in therapy. "Now better than later", was the advice we heard over and over last September when we had to decide to put her in therapy. Indeed, now, at 5 years old, when she is still fresh clay better than much later when she would have - and it seemed a real threat - to spend untold years to recover from early childhood problems. She basically missed a few bricks in her early development stage.
Tara has "dysharmony evolutive" whatever that means in english, it means in french that while she is mostly on par with other kids her age she can act, think or react like a much younger child on other topics. It means that it is a pain in the ass. She can be her age or - not. She knows at times that she is not understanding something and instead of asking, she will blissfully ignore it and move on. Not a good thing, it's ok for a pre-schooler but would be catastrophic later. That and she can get stuck in crying fits for a lot longer. Anyway, so she is in therapy and three times a week I have to sherpa my daughter from one specialist to another. For good measure she is in Speech therapy as well.

Bon,
that said I can prepare a fabulous turkey curry with all sorts of vegetables that even the kids love.
So here it is with Turkey but in fact any other white meat would be good, although you'd have to adjust the cooking time, or even vegetarian with tofu.

HOMEMADE TURKEY CURRY WITH VEGETABLE.
Cook Basmati rice - start with that.

1 can peeled tomatoes
1 small cube of coconut milk
1 small bit of ginger, peeled and cut in tiny little shreds
1 large clove of garlic, peeled and cored (remove green shoot inside- always)
Tons of various vegetables:
Any of those:
Fresh spinach
2 carrots slightly blanched and cut in sticks (boiled in salty hot water for about 7 minutes)
a handful of string beans or zucchinis (same, cut and blanched in the same water)
about 150 gr of turkey breast per person. Ask the butcher for a big slab and not for a think piece from the breast. OR 1/2 chicken breast per person.
tofu if you like.
ALL THE SPICES YOU CAN FIND
a neutral oil: Canola, grape seed, peanut etc... anything NOT olive nor sesame oil.

-O-O-O-O-O-O-
So, pour a very small amount of oil in a pan and start cooking the ginger and garlic together until fragrant, 2 minutes, then open the spice rack and pour about a tea spoon of ALL that you find, (except hot pepper if cooking for kids - otherwise go for it)
NUTMEG
CINNAMON
CUMIN
CURRY
CLOVES (just a little bit)
GINGER
PEPPER
They will sizzle, start mixing them with a wooden spoon to form a paste, they will smell really nice, then make you cough...Good. that's when you a)remove your face from the pot, and b) start adding the meat to brown a little... toss is well, let it be for a minute. Meanwhile open the coconut milk and pour it over the meat. Mix well.
Let it be for a couple of minutes, gently bubbling away.
Add the canned tomatoes and cut all the peeled tomatoes to get the juices out. (or get some already crushed. Fine too) - let it gently cook 5 minutes.
Add all the veggies you like, Add tofu if you wanted some as well.
Let them cook for another 5 minutes. Add salt to taste.
Serve with rice.
Done/
15 minutes start to finish -about.
enjoy.