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Coconut Turkey Curry

Coconut Turkey Curry

with tamarind chutney and lime
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Calories
: 
823 kcal
Protein
: 
48.1g protein
Total
: 
35 minutes
Difficulty
: 
Medium
Allergens:
  • Barley
  • Cereals containing gluten
Serving amount

1 unit(s)

Onion

1 unit(s)

Garlic

1 unit(s)

Carrot

1 pack(s)

Coconut Milk

1 sachet(s)

North Indian Style Spice Mix

150 grams

Rice

1 sachet(s)

Vegetable Stock

½ unit(s)

Lime

1 sachet(s)

Dried Chilli Flakes

1 pack(s)

Passata

320 grams

Irish Turkey Breast

40 grams

Tamarind Chutney

(Contains: Barley, Cereals containing gluten)

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

Energy (kJ)3444 kJ
Energy (kcal)823 kcal
Fat22.8 g
of which saturates16.2 g
Carbohydrate103.1 g
of which sugars26.4 g
Dietary Fiber7.7 g
Protein48.1 g
Salt2.7 g
Potassium167 mg
Calcium20.1 mg
Iron0.4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
•Zester
•Grater
•Pan with Lid
•Pot with Lid

Cooking steps

Cook the Rice
1
  • Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
  • Stir in the rice and bring to the boil.
  • Once boiling, lower the heat to medium, cover, and cook for 10 mins.
  • Remove the pot from the heat.
  • Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Get Prepped
2
  • Meanwhile, peel and grate the garlic.
  • Halve, peel and finely chop the onion.
  • Trim the carrot, quarter lengthways and chop widthways into small pieces.
  • Stir the coconut milk or shake the packet to dissolve any lumps.
Start the Curry
3
  • Place a large pan over medium-high heat with a drizzle of oil.
  • Once hot, add the onion, carrot, garlic, chilli flakes (use less if you don't like spice) and North Indian spice mix. Cook until softened, 4-5 mins.
  • Add the tamarind chutney, stock, coconut milk and passata. 
  • Simmer, covered, over medium-low heat, 10-12 mins. Season to taste with salt and pepper.
Add the Turkey
4
  • When 15 mins of cooking time remain, place a separate pan over medium-high heat with a drizzle of oil.
  • Fry the turkey until cooked, 5-8 mins each side. IMPORTANT: Wash hands and equipment after handling raw turkey and its packaging. Turkey is cooked when no longer pink in the middle.
  • Loosen the curry with a splash of water if necessary.
  • Season to taste with salt and pepper.
Make Your Garnish
5
  • Zest half the lime (use all for 4P and 6P). Cut into thick wedges.
Finish and Serve
6
  • Fluff up the rice with a fork and divide between bowls.
  • Top with the turkey and curry.
  • Garnish with lime zest.
  • Serve with lime wedges alongside for squeezing over.
Meal right image

Explore Similar Recipes

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Garlic Recipes
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Carrot Recipes
Passata Recipes
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