Turkey and vegetable curry recipe

62 ratings Rate
  • Serves 4
  • 15 mins to prepare and 35 mins to cook
  • 231 calories / serving
  • Healthy
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Heat the olive oil in a large saucepan over a moderate heat until hot. Season the diced turkey and stir-fry for 3-4 minutes until lightly coloured. Add the ground spices and seasoning and cook for a few minutes.

Add the carrot, cannellini beans and cover with the chicken stock. Bring to the boil, then cover and simmer for 15-20 minutes until the beans are softened and tender. Once the cannellini beans are tender, add the mangetout and broccoli and cook for a few minutes until just tender. Check the turkey is cooked thoroughly with no pink showing. 

Adjust the seasoning to taste then spoon into a serving bowl.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.



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  • Ingredients

  • 50ml sunflower oil
  • 350g turkey breast, diced
  • 250ml Everyday Value chicken stock
  • 3 large Redmere Farms carrots, peeled and cut into 3cm batons
  • 1 small head of broccoli, prepared into small florets
  • 100g mangetout
  • 100g dried cannellini beans, soaked in water overnight then drained
  • 2tsp curry powder
  • 1tsp ground cumin
  • 1tsp ground coriander
  • salt
  • Everyday Value pepper
  • Energy 965kj 231kcal 12%
  • Fat 8g 11%
  • Saturates 1g 7%
  • Sugars 8g 9%
  • Salt 1g 17%

of the reference intake
Carbohydrate 12.2g Protein 28.3g Fibre 7.8g


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