The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Turkey Katsu Curry with Brown Rice & Broccoli
This Japanese crowd-pleaser will even get fussy eaters excited. Honey-glazed turkey is coated in toasted sesame seeds, then drenched in a mild curry sauce. Brown rice soaks up flavour; broccoli brings green.
High protein
1/3 daily fibre
8 plants
Serving size
Ingredients
- 2 tsp sesame seeds (Sesame)
- 2 carrot
- 80g creamed coconut
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 handful of fresh coriander
- 1 head of broccoli
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 1 onion
- 200g brown rice (brown rice (100%))
- 2 tbsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 4 British turkey breasts
- 20g ground almonds (Nuts)
- 25g honey
Nutritional Information
Calories: 655
Protein: 45g
Carbs: 64g
Fat: 25g
Turkey Katsu Curry with Brown Rice & Broccoli
This Japanese crowd-pleaser will even get fussy eaters excited. Honey-glazed turkey is coated in toasted sesame seeds, then drenched in a mild curry sauce. Brown rice soaks up flavour; broccoli brings green.
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Bring a large saucepan filled with salted hot water to a boil. Add the rice and boil for 25-30 mins until cooked, then drain.
- Place the turkey on a large lined baking tray, season with sea salt and black pepper and drizzle with 1/2 tbsp oil. Bake for 27 mins until cooked through. Cut the broccoli into florets and add to the turkey tray for the final 10-15 mins of baking, until soft and golden.
- Boil a half-full kettle and dissolve the creamed coconut in a jug with 400ml boiling water. Finely slice the onion. Dice the carrots into 1cm cubes (peel optional). Heat a large frying pan with 1/2 tbsp oil on medium heat. Once hot, add the onion and carrots and cook for 3-5 mins until softened. Add the ginger & garlic paste and curry powder, cook for 1 min, then add the coconut mixture. Simmer for 8-10 mins, until the sauce thickens. Add a splash of water for a thinner sauce.
- Heat another large frying pan on medium heat. Add the ground almonds and sesame seeds and toast for 2-3 mins, turning regularly until golden. Transfer to a large bowl and set aside.
- Check your turkey is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear. Cook for longer if necessary. Add the baked turkey, tamari and honey to the empty frying pan. Bubble on high heat for 4-5 mins, until the sauce is sticky and coats the turkey. Then transfer the turkey to the almond bowl and toss to coat. Scrape any excess glaze from the pan into the curry sauce.
- Roughly chop the coriander. Thinly slice the turkey against the grain. Serve the rice in bowls, topped with the turkey & curry sauce. Serve the broccoli on the side and garnish with coriander.
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