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
If you never thought you could get a delicious dinner on the table in 15 minutes, think again. 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 then dig in!
High protein
6 plants
Speedy Sauce
Serving size
Ingredients
- 200g baby tomatoes
- 1 unwaxed lemon
- 4 garlic clove
- 20g cashew nuts (Nuts)
- 2 onion
- 1 handful of fresh coriander
- 200ml coconut milk (Coconut, Water)
- 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.)
- 550g slow cooked turkey leg (turkey thigh, garlic powder, salt, parsley, modified maize starch, cracked black pepper.)
- 80g baby spinach
- 160g quinoa (Quinoa 100%)
Nutritional Information
Calories: 585
Protein: 39g
Carbs: 44g
Fat: 28g
Speedy Slow-cooked British Turkey Goan Curry
If you never thought you could get a delicious dinner on the table in 15 minutes, think again. 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 then dig in!
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Cooking Instructions
Before you start
- Bring a medium saucepan of salted water to the boil
- Pull out a grater, a sieve & a large saucepan
Let's prep
- Add the quinoa to the saucepan of boiling water and boil for 13-14 mins, until cooked, then drain and return to the pan
- Meanwhile, thinly slice the garlic. Zest and halve the lemon. Halve the tomatoes. Thinly slice the onions. Roughly chop the coriander
Simmer the curry
- Heat the large saucepan with 1 tsp oil on medium-high heat. Once hot, add the garlic, onion and tomatoes and cook for 5 mins, until softened. Season with salt and pepper
- Add the turkey (and all the juices from the bag), Goan sauce, coconut milk and half the coriander. Gently pull apart any larger pieces of turkey and simmer for 5 mins, until thickened
Finish the quinoa
- Meanwhile, stir the lemon zest, half the coriander and a squeeze of lemon juice through the quinoa. Season with salt
- Rinse the spinach and stir into the curry in the final 1 min, until wilted. Season to taste
Plate up
- Serve the Goan curry into bowls, with the zesty quinoa alongside
- Sprinkle over the cashews and the remaining coriander. Serve with the remaining lemon, cut into wedges
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