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.
Creamy Peanut Turkey with Speedy Brown Rice & Broccoli
Hungry kids? This family favourite is ready in 20 minutes. Peanut butter, tamari and lime create a creamy sauce that’s big on flavour but gentle enough for younger taste buds. With fluffy speedy rice and vibrant broccoli on the side, it’s a delicious family meal that’s low on effort. Plus, peppers can be served on the side as crunchy crudités.
Ready in 20
High protein
New
Low sat fat
Family-friendly
Serving size
Ingredients
- 500g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 2 tsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 1 unwaxed lime
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 25g honey
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 60g smooth peanut butter (Peanuts, Nuts) (Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 1 head of broccoli
- 2 pepper
- 600g British diced turkey breast
Nutritional Information
Calories: 515
Protein: 46g
Carbs: 48g
Fat: 16g
Creamy Peanut Turkey with Speedy Brown Rice & Broccoli
Hungry kids? This family favourite is ready in 20 minutes. Peanut butter, tamari and lime create a creamy sauce that’s big on flavour but gentle enough for younger taste buds. With fluffy speedy rice and vibrant broccoli on the side, it’s a delicious family meal that’s low on effort. Plus, peppers can be served on the side as crunchy crudités.
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Cooking Instructions
Before you start
- Pull out 2 large frying pans, a large saucepan, a measuring jug & a sieve
Get sizzlin' & prep the veg
- Heat a large frying pan with 2 tsp oil on medium-high heat. Once hot, add the turkey and cook for 8 mins, stirring frequently
- Meanwhile, thinly slice the peppers. Cut the broccoli into small florets
Prep the sauce
- In the jug, combine 200ml hot water with the peanut butter. Mix until smooth, then stir in the tamari, honey, ginger & garlic paste and the juice from half the lime
- Add the curry powder (use less for less heat) and pepper (make it kid friendly: leave the peppers out of the curry and serve as crunchy crudités on the side) to the turkey, toss to coat and cook for another 4 mins
Cook the broccoli & heat the rice
- Bring the large saucepan filled with salted hot water to a boil. Add the broccoli to the pan of boiling water and boil for 3-4 mins, until cooked, then drain
- Heat the other large frying pan on medium-high heat. Once hot, add the rice and break it up with a wooden spoon. Add a splash of water and cook for 2-3 mins, until piping hot. Alternatively, cook in the microwave as per pack instructions
- Pour the peanut sauce into the turkey pan and toss to combine. Simmer for 4-6 mins, until hot and thickened. Season with salt and pepper
Plate up
- Check your turkey pieces are cooked through; the meat should be white with the juices running clear
- Stir the juice from the remaining lime into the peanut sauce
- Serve the peanut turkey into bowls, with the rice and broccoli alongside
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