Turkey Curry

Name: Turkey Curry with Coconut and Quinoa
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: 120 Quinoa; 1 Pasanda Style Seasoning; ½ Chicken Stock Powder; 1 Echalion Shallot; 25 Coconut Powder; 1 Garlic Clove**; ½ Lime; 1 Carrot; 2 British Turkey Steaks; 125 Baby Spinach; 1 Coriander; 100 Water for the Curry

with Coconut and Quinoa

Recipe Development TeamPublished on February 14, 2019

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We love a good Turkey Curry with Coconut and Quinoa and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

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.

Total30 minutes

Active 15 minutes

DifficultyMedium

Ingredients

serving amount

120

Quinoa

Pasanda Style Seasoning

Chicken Stock Powder

Echalion Shallot

Coconut Powder

Garlic Clove**

Lime

Carrot

British Turkey Steaks

125

Baby Spinach

Coriander

Not included in your delivery

100

Water for the Curry

Nutritional information

Energy (kcal)534 kcal

Energy (kJ)2234 kJ

Fat15 g

of which saturates9 g

Carbohydrate46 g

of which sugars14 g

Protein53 g

Salt1 g

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

Cooking Instructions and Tips

Bring a large saucepan of water to the boil over high heat. Halve, peel and thinly slice the shallot. Trim the carrot, then halve lengthways (no need to peel). Thinly slice widthways. Peel and grate the garlic (or use a garlic press). Zest then halve the lime. Roughly chop the coriander (stalks and all). Chop the turkey into 2cm chunks. iIMPORTANT: Remember to wash your hands after handling raw meat!

Heat a drizzle of oil in a large frying pan over medium-high heat. Add the turkey, shallot and carrot. Stir-fry until the turkey has browned and the veggies have started to soften, 4-5 mins. Add the pasanda spice blend and garlic and cook for 1 minute more. TIP: Add less pasanda if you don’t like it too spicy.

Meanwhile, when the water comes to the boil, stir in the quinoa and bring back to the boil. Lower the heat and simmer until the quinoa has doubled in size and the seed has visibly split, 12-15 mins. Drain into a sieve and return to the pan, off the heat. Cover with a lid and set aside.

Add the water (see ingredients for amount) to the curry and bring to the boil. Stir in the chicken stock powder and coconut milk powder. Make sure you stir out any lumps and simmer until the turkey is cooked through, the carrots are soft and the sauce has thickened, another 5-6 mins. iIMPORTANT: The turkey is cooked when it is no longer pink in the middle.

When the quinoa is cooked and drained, season to taste with salt and pepper and stir in half the lime zest and half the coriander. Stir the spinach into the curry a handful at a time to wilt it, then stir in the remaining lime zest. Finish with a squeeze of lime juice and get ready to serve.