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.
Easy Aromatic Turkey Curry & Pilau Rice
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!
Ready in 20
High protein
1/3 daily fibre
6 plants
Serving size
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
- 300g British diced turkey breast
Nutritional Information
Calories: 606
Protein: 45g
Carbs: 46g
Fat: 27g
Ingredients
- 150g British diced turkey breast
- 40g creamed coconut (use half)
- 0.5 tsp nigella seeds (use half)
- 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)
Nutritional Information
Calories: 540
Protein: 45g
Carbs: 46g
Fat: 20g
Easy Aromatic Turkey Curry & Pilau Rice
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!
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Cooking Instructions
- 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.
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