Move aside take-away curry temptations, step in Mimi’s masala. Mimi’s given everyone’s favourite curry recipe a flavour twist, using super-lean turkey steaks instead of chicken to add a depth of flavour that works perfectly with the creamy, tomato-rich sauce. Bursting with fresh flavours, ready in 30 minutes, and containing 4 of your 5 a day, we’re pretty sure this curry is about to become a household favourite.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
/ serving 4 people
/ serving 4 people
Chicken Stock Pot
Put a large saucepan of water on to boil. Halve, peel and chop the onion into ½cm pieces. Peel and grate the ginger and garlic (or use a garlic press). Cut the stalky tops off the green beans and chop them into four pieces. Cut the top off the carrot, then grate on the coarse side of your grater. Roughly chop the coriander (stalks and all). On a separate board, chop the turkey steak into roughly 2cm chunks.
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.
When the curry is cooked, add the double cream and bring the mixture back to the boil. Taste and add salt and black pepper if you feel it needs it. Serve the veggie-packed rice on one side of your bowl and the curry on the other side. Sprinkle over the coriander. Enjoy!