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Turkey and Green Bean Curry

Turkey and Green Bean Curry

Turkey and Green Bean Curry

with Brown Rice & Quinoa

Recipe Development TeamUpdated on October 24, 2023

3.5

(282)

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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.

Tags:

Low Salt

•Calorie Conscious

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total20 minutes

Active 20 minutes

DifficultyMedium

Ingredients

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

Nutritional information

Energy (kcal)473 kcal

Energy (kJ)1979 kJ

Fat17 g

of which saturates7 g

Carbohydrate37 g

of which sugars5 g

Protein39 g

Salt1 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Medium Saucepan

•Bowl

Instructions

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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