Recipe of the Month: Turkey and Green Bean Curry with Brown Rice & Quinoa
Looking for a tasty midweek dinner option? Try cooking up our Turkey Curry with Brown Rice and Quinoa in just 20 minutes for a balanced and tasty dinnertime.
Ingredients
(Serves 2 people)
- 250 unit(s) Diced Turkey Steak
- 1 pot(s) Curry Powder (Contains Mustard)
- ½ sachet Chicken Stock Powder (Contains Celery)
- 1 bunch(es) Coriander
- 1 bag(s) Cashew Nuts (Contains Nuts)
- 1 pack(s) Steamed Brown Basmati & Quinoa
- ½ pack(s) Light Coconut Milk
- 1 pack(s) Green Beans
- 1 unit(s) Lime
How to make it
-
a) Trim the green beans then chop into thirds.
b) Roughly chop the coriander (stalks and all). Zest and halve the lime.
c) Chop the turkey steaks into 2cm chunks.
IMPORTANT: Remember to wash your hands and equipment after handling raw meat.
- a) Heat a splash of oil in a large saucepan over a medium-high heat.
b) When hot, add the turkey chunks and season with salt and pepper. Stir and cook until coloured, 3-4 mins.
- a) Next add the green beans and cook until they begin to soften, 3 mins.
b) Add the curry powder, stir and cook until fragrant, 1-2 mins.
- a) When the curry has a few minutes left, cook the rice according to pack instructions.
b) Share between your bowls and stir through a little lime zest.
- a) Once the curry is ready, stir in half the coriander, the remaining lime zest and add a good squeeze of lime juice.
b) Season to taste with more salt and pepper if needed. Serve on top of the rice and finish with a sprinkling of remaining coriander and the cashew nuts. Enjoy!
Recipe courtesy of Hellofresh www.hellofresh.co.uk
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