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.
Creamy Red Pesto Turkey with Brown Rice & Kale
Succulent British turkey, simmered in creamy coconut yoghurt and sundried tomato pesto. Serve with fluffy brown rice – studded with vibrant leafy kale. Minimum effort, maximum flavour - and it's ready in 20 mins!
Ready in 20
High protein
Family classics
Serving size
Ingredients
- 500g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 80g sliced kale
- 10g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 4 tbsp red pesto (Rapeseed Oil, Tomato Puree, Diced Tomatoes, Water, Salt (Anti caking agent), Olive Oil, Spirit Vinegar, Garlic, Paprika Flakes, Red chillies, Ground Cumin, Ground Coriander, Rubbed Parsley, Rubbed Oregano, Ground black pepper, Smoked Paprika, Rose Petals, Citric Acid, Ground Caraway seed, Ground White Pepper)
- 2 tsp dried oregano
- 160g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 600g British diced turkey breast
- 1 leek
- 4 garlic clove
- 200g baby tomatoes
Nutritional Information
Calories: 532
Protein: 41g
Carbs: 37g
Fat: 24g
Creamy Red Pesto Turkey with Brown Rice & Kale
Succulent British turkey, simmered in creamy coconut yoghurt and sundried tomato pesto. Serve with fluffy brown rice – studded with vibrant leafy kale. Minimum effort, maximum flavour - and it's ready in 20 mins!
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Cooking Instructions
Before you start
- Pull out a large frying pan, a medium frying pan & a measuring jug
Cook the turkey & prep
- Heat the large frying pan with 1/2 tbsp oil on medium-high heat. Once hot, add the turkey and cook for 8 mins, until golden brown. Season with salt and pepper
- Meanwhile, finely chop or crush the garlic. Trim and thinly slice the leek into 1/2cm half-moons. Halve the tomatoes
Build the dish
- Add the leek to the turkey pan and cook for 8 mins, until softening
- Add the garlic, tomatoes, yoghurt, oregano, red pesto, stock and 50ml hot water to the pan. Stir and season with salt and pepper
- Simmer for 3 mins, until the sauce thickens and the turkey is cooked through
Make the kale rice
- Meanwhile, pick any woody stalks from the kale
- Heat the medium frying pan with 1 tsp oil on medium heat. Once hot, add the kale and cook for 2-3 mins, until starting to soften
- Add the rice and a splash of water and cook for 3-4 mins, until the rice is piping hot and the kale has wilted. Season with salt to taste
Plate up
- Check your turkey pieces are cooked through; the meat should be white with the juices running clear
- Serve the creamy red pesto turkey into bowls, with the kale rice alongside
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