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.
Speedy Slow-cooked British Turkey Goan Curry
This fragrant curry is made with Holy Cow's slow-cooked sauces to help you get dinner on the table fast. Holy Cow's range of speedy sauces have been slow-cooked for hours, leaving you to enjoy all the flavour without any of the hard work. Here, you'll simmer melt-in-your-mouth slow-cooked British turkey in their flavourful Goan curry sauce, made using caramelised onions and freshly ground herbs & spices. Serve with zesty quinoa and wilted greens, and there you have it: dinner in 15!
High protein
Speedy Sauce
Serving size
Ingredients
- 80g Cavolo Nero (whole leaf) (Cavolo Nero (whole leaf))
- 80g Kale (whole leaf) (Kale (whole leaf))
- 275g slow cooked turkey leg (turkey thigh, garlic powder, salt, parsley, modified maize starch, cracked black pepper.)
- 1 handful of fresh coriander
- 80g quinoa (Quinoa 100%)
- 2 garlic clove
- 20g cashew nuts (Nuts)
- 1 unwaxed lemon
- 250g goan curry sauce (Celery, Mustard, Nuts, Peanuts, Sesame, Soya) (Onion, Water, Coconut Milk (12.5%), Sunflower Oil, Dried Coconut, Tamarind, Ginger, Ground Spices (Paprika, Turmeric, Black Pepper, Coriander Seeds, Cloves, Fennel Seeds, Cinnamon, Bayleaf, Cardamom), Kokum Juice Concentrate (1.8%), Garlic, Salt, Bengal Gram Flour, Spice Extract.)
Nutritional Information
Calories: 649
Protein: 42g
Carbs: 47g
Fat: 33g
Ingredients
- 80g Cavolo Nero (whole leaf) (use half) (Cavolo Nero (whole leaf))
- 80g Kale (whole leaf) (use half) (Kale (whole leaf))
- 1 unwaxed lemon (use half)
- 20g cashew nuts (use a quarter) (Nuts)
- 2 garlic clove
- 250g goan curry sauce (use half) (Celery, Mustard, Nuts, Peanuts, Sesame, Soya) (Onion, Water, Coconut Milk (12.5%), Sunflower Oil, Dried Coconut, Tamarind, Ginger, Ground Spices (Paprika, Turmeric, Black Pepper, Coriander Seeds, Cloves, Fennel Seeds, Cinnamon, Bayleaf, Cardamom), Kokum Juice Concentrate (1.8%), Garlic, Salt, Bengal Gram Flour, Spice Extract.)
- 140g slow cooked turkey (turkey thigh, garlic powder, salt, parsley, modified maize starch, cracked black pepper.)
- 1 handful of fresh coriander (use half)
- 80g quinoa (use half) (Quinoa 100%)
Nutritional Information
Calories: 638
Protein: 44g
Carbs: 47g
Fat: 30g
Speedy Slow-cooked British Turkey Goan Curry
This fragrant curry is made with Holy Cow's slow-cooked sauces to help you get dinner on the table fast. Holy Cow's range of speedy sauces have been slow-cooked for hours, leaving you to enjoy all the flavour without any of the hard work. Here, you'll simmer melt-in-your-mouth slow-cooked British turkey in their flavourful Goan curry sauce, made using caramelised onions and freshly ground herbs & spices. Serve with zesty quinoa and wilted greens, and there you have it: dinner in 15!
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Cooking Instructions
Before you start
- Bring a medium saucepan of salted water to the boil
- Pull out a sieve, a large frying pan, a large saucepan & a grater
Get the quinoa on
- Add the quinoa and boil for 13-14 mins, until cooked, then drain
Prep the veg
- Thinly slice the garlic. Zest and quarter the lemon. Roughly chop the coriander. Remove the woody stalks from the kale and cavolo nero
Make the curry
- Heat the large saucepan pan on medium-high heat. Once hot, add the turkey (and all the juices from the bag). Gently pull apart any large pieces and cook for 2 mins
- Add the Goan sauce and stir to combine, the simmer the curry for 4-5 mins, until piping hot
Meanwhile, cook the greens
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the garlic and cook for 1 min
- Add the kale and cavolo nero. Cook for another minute and then add a splash of water and steam until wilted
- Add the cooked quinoa, lemon zest and the juice from half the lemon (to taste). Season with salt and pepper
Plate up
- Stir half the coriander through the Goan curry, then share between bowls, with the greens and quinoa alongside
- Top with the cashews, remaining coriander and lemon wedges
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