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.
Fragrant West African-style Turkey & Peanut Curry
This creamy, nutty curry is a bowlful of comfort after a busy day. Sizzle juicy British turkey in a mellow blend of West African spices. Then simmer in a rich curry sauce, packed with peanut butter and creamy coconut milk, along with vibrant sweet potatoes and peppers. Top with fresh coriander for the finishing touch
High protein
1/3 daily fibre
8 plants
Serving size
Ingredients
- 4 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 60g deep roast peanut butter (Peanuts, Nuts) (peanuts, sea salt)
- 200g brown rice (brown rice (100%))
- 11g chicken stock powder (Rice Flour, Yeast Extract (Yeast Extract, Salt), Potato Starch, Salt, Natural Flavouring, Chicken Meat Powder (Cooked Chicken Meat, Antioxidant: Extracts of Rosemary), Rapeseed Oil.)
- 1 tbsp curry powder (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 2 pepper
- 40g creamed coconut
- 2 tbsp west african spice blend (Cumin, Cinnamon, Ginger, Coriander, Nutmeg)
- 600g British diced turkey breast
- 1 sweet potato
- 1 handful of fresh coriander
- 160g baby spinach
Nutritional Information
Calories: 743
Protein: 48g
Carbs: 71g
Fat: 30g
Fragrant West African-style Turkey & Peanut Curry
This creamy, nutty curry is a bowlful of comfort after a busy day. Sizzle juicy British turkey in a mellow blend of West African spices. Then simmer in a rich curry sauce, packed with peanut butter and creamy coconut milk, along with vibrant sweet potatoes and peppers. Top with fresh coriander for the finishing touch
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted hot water to a boil
- Boil a half-full kettle
- Pull out a large frying pan, a sieve & a large bowl
Get the rice on
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
Prep the veg and sauce
- Meanwhile, dice the peppers into 2cm squares. Peel and dice the sweet potato in 2cm cubes
- In the large bowl, combine the creamed coconut, sundried tomato paste, peanut butter, stock powder and 400ml of boiling water
Cook the turkey
- Heat the large frying pan with 1 tbsp oil on medium-high heat (we used the 30cm HexClad Hybrid Pan). Once hot, add the turkey and season with salt and pepper
- Cook for 8-10 mins, until golden brown and cooked through. Set aside
Build the curry
- Re-heat the frying pan with 2 tbsp of oil on high heat. Once hot, add the peppers and sweet potato and cook for 4-5 minutes. Add the West African spice blend and curry powder. Cook for another 1 min
- Add the sauce and cook for another 10-12 minutes or until the sweet potato is soft
Last bits & plate up
- Rinse the spinach. Roughly chop the fresh coriander. Once the sweet potato is cooked, stir in the turkey, rice and spinach. Stir to combine and simmer until wilted, 1 min
- Check your turkey pieces are cooked through by cutting a large piece in half; the meat should be white with the juices running clear
- Serve the stew in bowls and garnish with the coriander
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