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Serves: 2
Prep time: 20 mins
Total time:
Recipe photograph by Stuart West
Recipe by Tamsin Burnett-Hall
If you’re not keen on loads of spice, this fragrant but mild coconut sauce is a perfect choice. Chicken or turkey breast can be used here, or swap in some sweet potatoes to make it veggie
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Mains Curries Gluten-free Under 30 minutes Healthy Dairy-free Meals for two Under 600 calories
Nutritional information (per serving)
Calories
536Kcal
Fat
15gr
Saturates
6gr
Carbs
65gr
Sugars
12gr
Protein
40gr
Salt
0.5gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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Ingredients
- 1 x 250g pack turkey breast fillet portions
- ½ tbsp mild curry powder
- ½ tsp ground turmeric
- 1 tbsp vegetable oil
- 125g dried basmati rice
- 1 bunch spring onions
- 1 tbsp ginger and garlic paste
- 3 tomatoes, halved
- 200ml light coconut milk (freeze the rest)
- zest and juice of ½ lime, plus wedges to serve
- 125g sugar snaps
Step by step
- Cut the turkey into bite-size pieces then toss with the curry powder, turmeric, half the oil and seasoning to coat; set aside.
- Add the basmati rice to a pan with 300ml boiling water and a pinch of salt. Bring to the boil, stir, then cover with a lid and cook on a low heat for 15 minutes or until tender.
- While the rice is cooking, heat a wok or frying pan and stir-fry the turkey on a high heat for 2-3 minutes until starting to colour, then remove to a plate (it won’t be fully cooked yet).
- Slice 1 spring onion finely and set aside, then chop the rest into chunky pieces. Add the rest of the oil to the pan with the spring onion chunks and the ginger and garlic paste and fry for 1 minute. Use the coarse side of a box grater to grate in the tomatoes, discarding the skins. Season and cook for 2 minutes until the moisture has evaporated, then add the coconut milk and lime zest and juice, plus seasoning. Return the turkey to the pan, add the sugar snaps and simmer gently, uncovered, for 5 minutes or until the sauce has slightly reduced and the turkey and veg are cooked.
- Mix most of the sliced spring onions through the rice and divide between two bowls, then ladle the coconut turkey on top and garnish with the last of the spring onion. Serve with the lime wedges.
