Turkey and Green Bean Curry
with Brown Rice & Quinoa
Looking for a tasty midweek dinner option? Try cooking up our Turkey Curry with Brown Rice and Quinoa in just 20 minutes for a balanced and tasty dinnertime.
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 war 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.
Ingredients
150
Green Beans
1
Coriander
1
Lime
250
Diced 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
Nutritional information
Utensils
Instructions
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.
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.
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.
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.
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!
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.
