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Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 1 unwaxed lime
- 600g British turkey breast mince
- 200g baby tomatoes
-
200ml coconut milk(Coconut, Water)
- 2 sweet potato
- 25g honey
- 1 handful of fresh coriander
- 1 chilli
- 1 onion
-
6 tbsp thai red curry paste(Lemongrass, Garlic, Red Chillies, Water, Galangal, Lime Leaves, Coconut Palm Sugar, Paprika, Diced Shallots, Salt, Rapeseed Oil, Lime Juice, Cornstarch, Basil, Coriander, Black Pepper, Paprika Oleoresin.)
- 160g baby spinach
Allergens
None
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 89Kcal | 488Kcal |
| 374kJ | 2041kJ | |
| Fat | 2.8g | 15g |
| of which saturates | 1.6g | 8.7g |
| Carbohydrates | 10g | 52g |
| of which sugars | 4.0g | 22g |
| Protein | 7.3g | 40g |
| Salt | 0.13g | 0.71g |
| Fibre | 1.4g | 7.9g |
High protein
5 plants
Thai Red Turkey Curry with Zesty Sweet Potato Mash
Introducing: Thai-inspired sweet potato mash. Mixed with fresh lime, coriander and honey, it's just the thing for some weeknight zing! It pairs perfectly with British turkey mince, simmered in a velvety, red curry sauce. Just add spinach for your vibrant veg.
Cooking Instructions
Cooking Instructions
Before you start
- Bring a saucepan filled with salted water to a boil
- Pull out a sieve, a peeler, a masher, another large saucepan & a measuring jug
Cook the sweet potatoes
- Roughly chop the sweet potatoes into 1cm chunks (peel optional), then add to the saucepan with the boiling water
- Simmer for 10-12 mins, until soft, then drain and return to the pan
Build the curry
- Finely dice the onion
- Heat the other large saucepan with 2 tsp oil on medium-high heat. Once hot, add the onion, turkey mince, and whole tomatoes to the pan
- Cook for 5 mins, breaking the turkey up with a wooden spoon, until golden brown. Add the curry paste, and cook for 2 mins
- Add the coconut milk and 50ml water. Simmer for 7-10 mins, until the sauce had thickened slightly and the turkey is cooked
Make the mash
- Meanwhile, deseed and finely dice the chilli. Halve the lime. Roughly chop the coriander
- Once the sweet potatoes are cooked and drained, mash them with the honey, chilli (to taste), a squeeze of lime juice and half the coriander. Season with salt and pepper
Last bits
- Rinse the spinach, then stir into the curry, along with the remaining coriander and a squeeze of lime juice (to taste)
- Cook for 1-2 mins, until wilted
- If necessary, add a splash of water to loosen the sauce, then season to taste with salt and pepper
Plate up
- Serve the mash into bowls alongside the curry. Garnish with the remaining lime, cut into wedges
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