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.
Serving size
Ingredients
Ingredients
-
40g Soft Cheese (use half) (Milk)
-
250g steamed wholegrain & wild basmati (use half)
-
1 tbsp red wine vinegar (use half)
-
1 tsp nigella seeds (use half)
-
200g passata (use half)
-
2 tbsp tikka paste (use half) (Mustard)
- 150g British diced turkey breast
- 1 handful of fresh coriander (use half)
- 80g green beans (use half)
- 75g seasonal tomatoes (use half)
- 2 garlic clove
- 1 onion (use half)
Milk, Mustard
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 90Kcal | 542Kcal |
| 376kJ | 2267kJ | |
| Fat | 3.2g | 19g |
| of which saturates | 0.9g | 5.4g |
| Carbohydrates | 8g | 47g |
| of which sugars | 1.9g | 11g |
| Protein | 7.2g | 44g |
| Salt | 0.2g | 1.2g |
| Fibre | 1.6g | 9.4g |
Ingredients
Ingredients
- 300g British diced turkey breast
-
2 tbsp tikka paste (Mustard)
-
200g passata
- 80g green beans
-
250g steamed wholegrain & wild basmati
- 1 onion
- 75g seasonal tomatoes
-
40g Soft Cheese (Milk)
-
1 tbsp red wine vinegar
- 2 garlic clove
-
1 tsp nigella seeds
- 1 handful of fresh coriander
Milk, Mustard
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 90Kcal | 538Kcal |
| 376kJ | 2249kJ | |
| Fat | 3.2g | 19g |
| of which saturates | 0.9g | 5.4g |
| Carbohydrates | 8g | 47g |
| of which sugars | 1.9g | 11g |
| Protein | 7.2g | 43g |
| Salt | 0.2g | 1.2g |
| Fibre | 1.6g | 9.3g |
Cooking Instructions
Cooking Instructions
Before you start
- Pull out a large frying pan, a medium frying pan, a medium bowl & a measuring jug
Build the curry
- Thinly slice the onion and garlic. Halve the tomatoes
- Heat the large frying pan with 1 tsp oil on medium high heat. Once hot, add the turkey and onion and cook for 6 mins, until golden. Season with salt and pepper. Add the garlic, tikka paste and tomatoes and cook for a further minute
- Stir in the passata and 100ml of water (50ml for 1 person) and bring to a boil. Lower the heat to medium, cover with a lid, and simmer for 12 mins, until the turkey is cooked through
Cook the beans
- Meanwhile, trim the green beans. Roughly chop the coriander
- Heat the medium frying pan with 1 tsp oil on medium-high heat. Once hot, add the green beans and nigella seeds and cook for 3-4 mins, until starting to char. Add 1 tbsp water (1/2 tbsp for 1 person) and steam for 2-3 mins, until softened. Transfer to the medium bowl and toss with the vinegar and half of the coriander. Season to taste with salt and pepper. Cover to keep warm
Cook the rice & final touches
- Reheat the medium frying pan on medium-high heat. Once hot, add the rice and break it up with a wooden spoon. Add a splash of water and cook for 2-3 mins, until piping hot. Season with salt
- Check your turkey pieces are cooked through; the meat should be white with the juices running clear
- Remove the turkey curry from the heat and stir though the soft cheese. Season with salt and pepper to taste
Plate up
- Share the turkey tikka between bowls with the wild rice and green beans alongside. Garnish with the remaining coriander
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