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Turkey and Green Bean Curry

Turkey and Green Bean Curry

Turkey and Green Bean Curry

with Brown Rice & Quinoa

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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.

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.

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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