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Turkey and Green Bean Curry

Turkey and Green Bean Curry

with Brown Rice & Quinoa
3.5(282)
Recipe Development Team
Recipe Development TeamUpdated on October 24, 2023
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
473 kcal
Protein
: 
39g protein
Total
: 
20 minutes
Difficulty
: 
Medium
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

150

Green Beans

1

Coriander

1

Lime

250

Diced British Turkey Breast

1

Mild Curry Powder

200

Light Coconut Milk

½

Chicken Stock Powder

1

Brown Rice & Quinoa

25

Cashew Pieces

Not included in your delivery

100

Water

Energy (kcal)473 kcal
Energy (kJ)1979 kJ
Fat17 g
of which saturates7 g
Carbohydrate37 g
of which sugars5 g
Protein39 g
Salt1 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Medium Saucepan
•Bowl

Instructions

PDF
Prep Time!
1

a) Trim the green beans then chop into thirds. b) Roughly chop the coriander (stalks and all). Zest and halve the lime. c) Chop the turkey steaks into 2cm chunks. iMPORTANT: Remember to wash your hands and equipment after handling raw meat.

Start the Curry
2

a) Heat a splash of oil in a large saucepan over a medium-high heat. b) When hot, add the turkey chunks and season with salt and pepper. Stir and cook until coloured, 3-4 mins.

Start the Curry
3

a) Next add the green beans and cook until they begin to soften, 3 mins. b) Add the curry powder, stir and cook until fragrant, 1-2 mins.

Cook the Rice
4

a) When the curry has a few minutes left, cook the rice according to pack instructions. b) Share between your bowls and stir through a little lime zest.

Finish and Serve
5

a) Once the curry is ready, stir in half the coriander, the remaining lime zest and add a good squeeze of lime juice. b) Season to taste with more salt and pepper if needed. Serve on top of the rice and finish with a sprinkling of remaining coriander and the cashew nuts. Enjoy!

6

When the curry is ready, stir in the remaining lime zest and add a good squeeze of lime juice.

Season to taste with salt and pepper.

Serve on top of the rice and finish with a sprinkle of coriander and the cashew nuts.

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