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Turkey Pasanda Curry with Coriander Rice & Coconut Chips
Velvety, creamy and gently-spiced, pasanda curry brings out the best in our tender British turkey. Juicy fresh tomatoes and leafy spinach up the veg. Serve over nutty brown rice to soak up all the flavour. Garnish with a sprinkling of coconut chips, for the perfect bite.
Prep in 10
High protein
1/3 daily fibre
5 plants
Serving size
Ingredients
- 100g rice (brown) (100% Brown Rice)
- 10g toasted coconut chips
- 80g baby spinach
- 10g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 40g creamed coconut
- 2 tsp pasanda spice (Cumin, Black Pepper, Turmeric, Cloves, Cardamom, Fenugreek Leaf, Chilli Flakes, Cinnamon, Rapeseed oil)
- 300g British diced turkey breast
- 110g baby tomatoes
- 1 handful of fresh coriander
- 1 onion
Nutritional Information
Calories: 637
Protein: 43g
Carbs: 57g
Fat: 28g
Ingredients
- 100g rice (brown) (use half) (100% Brown Rice)
- 10g chicken stock powder (use half) (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 10g toasted coconut chips (use half)
- 40g creamed coconut (use half)
- 110g baby tomatoes (use half)
- 1 handful of fresh coriander (use half)
- 2 tsp pasanda spice (use half) (Cumin, Black Pepper, Turmeric, Cloves, Cardamom, Fenugreek Leaf, Chilli Flakes, Cinnamon, Rapeseed oil)
- 80g baby spinach (use half)
- 1 onion (use half)
- 150g British diced turkey breast
Nutritional Information
Calories: 637
Protein: 43g
Carbs: 57g
Fat: 28g
Turkey Pasanda Curry with Coriander Rice & Coconut Chips
Velvety, creamy and gently-spiced, pasanda curry brings out the best in our tender British turkey. Juicy fresh tomatoes and leafy spinach up the veg. Serve over nutty brown rice to soak up all the flavour. Garnish with a sprinkling of coconut chips, for the perfect bite.
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large frying pan, a sieve & a measuring jug
Cook the rice
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
Get sizzlin' & prep the veg
- Heat the large frying pan with 2 tsp oil on high heat. Once hot, add the turkey and cook for 9 mins, turning occasionally, until golden. Season with salt and pepper
- Meanwhile, thinly slice the onion. Halve the tomatoes. Finely chop the coriander. Rinse the spinach
Build the curry
- Lower the heat, then add the onion to the turkey pan with another 1 tsp oil and cook for 5 mins. Add the tomatoes, ginger & garlic paste and pasanda spice and cook for a further 2 mins, until softened and fragrant
- Stir in the creamed coconut, stock powder and 150ml water (75ml for 1 person). Bring to a boil and simmer for 5-6 mins, until the sauce thickens and the turkey is cooked through
Finishing touches
- Add the spinach to the curry and cook for a further minute, until wilted
- Stir the coriander through the rice and season with salt
Plate up
- Check your turkey is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
- Share the turkey pasanda between bowls, with the coriander rice alongside. Garnish with the coconut chips
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