Malaysian turkey curry recipe

  • Serves 6
  • 10 mins to prepare and 30 mins to cook
  • 215 calories / serving
  • Healthy
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Heat the oil and cook the onion, garlic and aubergines for five minutes on a medium heat.

Grind the curry spices to a coarse powder in a coffee grinder or by hand with a pestle and mortar. Add to the pan and cook to release the flavours for a minute. Stir in the turkey, add the stock and bring to the boil, then simmer for 20 minutes.

Add the mushrooms, baby corn and coconut milk and simmer for five minutes. Add the broccoli, bean sprouts and beans. Cover the pan and cook for two minutes. Remove lid, sprinkle with coriander and serve.

Some products in this recipe are seasonal and so may not be available to buy online all year. 

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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • 1tbsp vegetable oil
  • 1 onion, sliced
  • 1 clove garlic, crushed
  • 2 aubergines, chopped
  • 15g (½oz) Malaysian curry spices
  • 500ml (17fl oz) chicken stock
  • 75g (3oz) button mushrooms, sliced
  • 125g (4oz) baby corn
  • 100ml (1½fl oz) creamed coconut milk
  • 125g (4oz) broccoli florets or Tenderstem broccoli
  • 125g (4oz) bean sprouts
  • 125g (4oz) green beans
  • bunch coriander, torn
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  • Energy 905kj 215kcal 11%
  • Fat 4.8g 7%
  • Saturates 1.1g 6%
  • Sugars 7.7g 9%
  • Salt 1.1g 19%

of the reference intake
Carbohydrate 9.4g Protein 33.8g Fibre 4.8g

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