Serving size

1 person 2 people 4 people

Ingredients

1 chilli
1 onion
1 fresh lemongrass stalk
80g baby spinach
1 unwaxed lime
1 tsp turmeric
250g steamed wholegrain pilau basmati

(Brown Basmati Rice – Steamed, Onions, Sunflower Oil, Acacia Fibre, Salt, Cumin Seeds, Natural Flavourings, Fenugreek, Black Pepper)
40g creamed coconut
4 tsp ginger & garlic paste

(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
160g mangetout
½ tsp nigella seeds

(Nigella Seeds)
300g British diced turkey breast

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	114Kcal	606Kcal
	477kJ	2535kJ
Fat	5.2g	27g
of which saturates	2.6g	14g
Carbohydrates	9g	46g
of which sugars	1.9g	10g
Protein	8.4g	45g
Salt	0.12g	0.63g
Fibre	2.4g	13g

Ingredients

150g British diced turkey breast
40g creamed coconut (use half)
0.5 tsp nigella seeds (use half)

(Nigella Seeds)
160g mangetout (use half)
1 onion (use half)
250g steamed wholegrain pilau basmati (use half)

(Brown Basmati Rice – Steamed, Onions, Sunflower Oil, Acacia Fibre, Salt, Cumin Seeds, Natural Flavourings, Fenugreek, Black Pepper)
4 tsp ginger & garlic paste (use half)

(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
80g baby spinach (use half)
1 fresh lemongrass stalk (use half)
1 chilli (use half)
1 unwaxed lime (use half)
1 tsp turmeric (use half)

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	103Kcal	540Kcal
	431kJ	2257kJ
Fat	3.8g	20g
of which saturates	2.5g	13g
Carbohydrates	9g	46g
of which sugars	1.9g	10g
Protein	8.6g	45g
Salt	0.12g	0.63g
Fibre	2.4g	13g

Back

Ready in 20 High protein 1/3 daily fibre 6 plants

Easy Aromatic Turkey Curry & Pilau Rice

Prep time: 10 mins

Total time: 15 mins

Cuisine: Asian

Food group: Poultry

A super speedy curry to bring calm and cosiness to your weeknights. Sizzle turkey breast with fragrant turmeric, ginger, garlic and lemongrass. Stir in creamy coconut and mangetout, then simmer till bubbling and delicious. Serve with basmati pilau rice and fresh chilli for fieriness!

Cooking Instructions

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.

Boil a kettle. Dissolve the creamed coconut in a jug with 350ml boiling water (125ml for 1 person). Roughly dice the onion. Trim the lemongrass, discard the outer layer, slice in half lengthways and then finely chop. Zest and quarter the lime.
Heat a large frying pan with 1 tbsp oil on a medium-high heat. Add the turkey, season with sea salt and cook for 2 mins until golden brown. Add the onion and mangetout, cook for another 2 mins, then add the turmeric, lemongrass and ginger & garlic paste. Cook for another 30 seconds, then add the creamed coconut mixture and spinach. Stir well and leave to simmer for 5 mins, until the sauce thickens.
Meanwhile, heat a medium frying pan on a medium heat. Add the rice and 50ml hot water (25ml for 1 person). Break it up with a wooden spoon and cook for 2-3 mins, until piping hot. Remove from the heat and stir in half the lime zest.
Remove from the curry from the heat, squeeze in the juice from 2 lime quarters and season with sea salt to taste. Finely slice the chilli for garnish (removing the seeds for less heat).
Serve the turkey curry in bowls, alongside the pilau rice. Sprinkle with the nigella seeds, diced chill (to taste) and remaining lime zest. Serve the remaining lime wedges alongside.