Creamy Turkey Masala

Stir half the chicken stock pot into the pan of boiling water, and then add the basmati rice. Boil for 10 mins (without a lid), then drain into a sieve (we will stir-fry it later).

Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat. Once the oil is hot, add the turkey. Season with a pinch of salt and black pepper and cook until browned, 4-5 mins. Add the onion, stir and cook until softened and slightly golden, 5-6 mins,then add the ginger, garam masala, half the mustard seeds and half the garlic. Stir together and cook for 1 minute.

Pour the tomato passata into your pan with the turkey and then refill the carton(s) half with water and pour that in too. Stir in and dissolve the remaining chicken stock pot. Bring the mixture to the boil and then turn down the heat to medium and simmer until thickened, 10-15 mins.

Once the rice is drained, give your saucepan a quick wash and then pop onto medium heat with a drizzle of oil. Add the green beans and cook until softened and slightly browned, 5-6 mins. Add the remaining mustard seeds and garlic to the pan. Stir and cook for 1 minute then add the rice and carrot. Stir together and heat until piping hot, 1-2 mins. Remove from the heat.