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.
Coconut Turkey Curry with Sweet Potato Mash
mash with tamari, chilli, coriander and maple syrup. Baby tomatoes and spinach.
Ready in 20
High protein
4 of 5 a day
New
Serving size
Ingredients
- 200ml coconut milk (Coconut, Water)
- 1 sweet potato
- 2 tbsp red Thai curry paste (Cereals Containing Gluten) (red chilli, lemongrass, water, garlic, ginger, onions, rapeseed oil, salt, lime juice, lime leaf, cornflour, ground coriander, ground cumin, cayenne pepper)
- 300g British turkey breast mince
- 1 chilli
- 1 unwaxed lime
- 1 handful of fresh coriander
- 110g baby plum tomatoes
- 1 tbsp maple syrup
- 1 onion
- 80g baby spinach
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
Nutritional Information
Calories: 583
Protein: 41g
Carbs: 55g
Fat: 24g
Coconut Turkey Curry with Sweet Potato Mash
mash with tamari, chilli, coriander and maple syrup. Baby tomatoes and spinach.
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Cooking Instructions
- Boil a kettle. Peel and roughly chop the sweet potato into 1cm chunks. Place in a saucepan and cover with salted boiling water. Simmer for 10-12 mins, until soft, then drain and return to the pan.
- Roughly chop the onion. Heat a large frying pan with 1 tsp oil on a medium-high heat. Add the onion, turkey and whole tomatoes to the pan; cook for 3-4 mins until the turkey is golden. Roughly chop the coriander. Add the Thai paste to the pan and cook for another 2 mins then add the coconut milk, spinach and half the coriander. Simmer for 3-4 mins until the sauce has thickened slightly and the turkey is cooked. Season with sea salt and black pepper and a squeeze of lime juice to taste.
- Finely dice the chilli (remove the seeds for less heat). Mash the potato with the tamari, maple syrup, chilli (to taste), a squeeze of lime juice and remaining coriander. Season with sea salt and black pepper.
- Serve the mash in bowls alongside the curry and serve remaining lime as wedges.
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