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Easy West African-style British 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, packet with peanut butter and creamy coconut milk, along with vibrant sweet potatoes and peppers. Top with fresh coriander for the finishing touch
Prep in 10
High protein
1/3 daily fibre
7 plants
Serving size
Ingredients
- 80g baby spinach
- 300g British diced turkey breast
- 2 tbsp west african spice blend (Cumin, Cinnamon, Ginger, Coriander, Nutmeg)
- 2 tsp curry powder (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 10g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 15g creamed coconut
- 1 small sweet potato
- 80g brown rice (100% Brown Rice)
- 1 handful of fresh coriander
- 1 pepper
- 30g smooth peanut butter (Peanuts, Nuts) (Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 2 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
Nutritional Information
Calories: 719
Protein: 47g
Carbs: 73g
Fat: 28g
Ingredients
- 80g baby spinach (use half)
- 2 tbsp sundried tomato paste (use half) (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 1 small sweet potato (use half)
- 80g brown rice (use half) (100% Brown Rice)
- 30g smooth peanut butter (use half) (Peanuts, Nuts) (Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 150g British diced turkey breast
- 2 tsp curry powder (use half) (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 15g creamed coconut (use half)
- 2 tbsp west african spice blend (Cumin, Cinnamon, Ginger, Coriander, Nutmeg)
- 1 pepper
- 10g chicken stock powder (use half) (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 1 handful of fresh coriander (use half)
Nutritional Information
Calories: 754
Protein: 48g
Carbs: 80g
Fat: 29g
Easy West African-style British 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, packet 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 medium saucepan filled with salted water to a boil
- Boil a half-full kettle
- Pull out a large lidded frying pan, a measuring jug & a sieve
Get the rice on & fry the turkey
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
- Heat the large frying pan with 1/2 tbsp oil on medium-high heat. Once hot, add the turkey and cook for 15 mins, stirring frequently, until golden and cooked through. Season with salt and pepper
- In the final 2 mins of cooking, add half the West African spice blend and stir to coat, then remove from the pan and set aside
Meanwhile, do the prep
- Dice the peppers and sweet potato into 1cm chunks. Roughly chop the coriander. Rinse the spinach
- In the measuring jug, combine the creamed coconut, sundried tomato paste, peanut butter, stock powder and 300ml boiling water (150ml for 1 person)
Build the curry
- Reheat the pan with 1/2 tbsp oil on medium-high heat. Once hot, add the pepper and sweet potato and cook for 4-5 mins, until softening
- Add the curry powder and remaining West African spice blend and cook for 1 min
- Add the sauce, bring to the boil, then cover and simmer for 16-17 mins, or until the sweet potato is tender
- Add the spinach and simmer for 1-2 mins, until wilted
Build the curry
- Stir half the coriander through the turkey and season to taste with salt and pepper. Add a splash of water if it's too dry
Plate up
- Check your turkey pieces are cooked through by cutting a large piece in half; the meat should be white with the juices running clear
- Share the turkey curry between bowls, with the rice alongside. Garnish with the remaining coriander to finish
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