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.
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