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!
Chicken Stock Powder
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.
Share the quinoa between your bowls and top with the turkey curry. Finish with a sprinkling of the remaining coriander. Enjoy!