Heat the oil in a large pan, add the onion and cook for 5 minutes until softened. Add the turkey and red peppers and cook for a further 5 minutes until the turkey starts to turn golden and the peppers soften slightly.
Stir in the paste and cook for 2 minutes, then pour in the tomatoes and stock. Bring to a simmer and cook for 5 minutes. Stir through half the coriander, then add the yogurt. Stir until well combined and simmer for 5 minutes.
Meanwhile, cook the rice in a pan of boiling water for 10 minutes until tender. Drain, divide between bowls and serve with the curry and the remaining coriander.