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Creamy Turkey Masala

Creamy Turkey Masala

with Veggie Packed Rice

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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.

Allergens:MustardMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time30 minutes
Difficulty levelMedium
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

2 unit(s)

Onion

2 unit(s)

Ginger

4 unit(s)

Garlic Clove

2 pack(s)

Green Beans

2 unit(s)

Carrot

1 bunch(es)

Coriander

4 unit(s)

Turkey Steak

2 pot(s)

Chicken Stock Pot

300 grams

Basmati Rice

1 tbsp

Garam Masala

4 tsp

Mustard Seeds

(ContainsMustard)

2 unit(s)

Tomato Passata

1 pot(s)

Double Cream

(ContainsMilk)
Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2870 kJ
Energy (kcal)686 kcal
Fat21.0 g
of which saturates13.0 g
Carbohydrate84 g
of which sugars23.0 g
Protein41 g
Salt3.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Grater
Knife
Saucepan
Lid
Sieve
Frying Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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).

3

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.

4

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.

5

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.

6

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!