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Monday, 22 August 2016

Spiced Turkey Curry With Spinach, Peas And Cauliflower Rice...


British Turkey has teamed up with health coach and best-selling cookery writer, Madeleine Shaw.

Madeleine has created a selection of delicious recipes to promote the benefits of cooking with turkey, a lean and versatile protein, to those looking to live a healthy lifestyle.

Today I am sharing one of their recipes, Spiced turkey curry with spinach, peas and Cauliflower rice.

Serves 4


Ingredients:
  •  500g of British turkey breast chopped into inch chunks or diced turkey British breast
  • 1 tsp chilli powder
  • 1 tsp of fenugreek
  • 1 tbsp of coconut oil
  • 1 tsp of cumin seeds
  • 2 bay leaves
  • 1 large onion, finely chopped
  • 1 tbsp of ginger, grated
  •  3 cloves of garlic, crushed
  • 3 ripe beef tomatoes, finely chopped
  •  ½ tsp of turmeric
  • 1 can of reduced fat coconut milk
  • 200g of frozen peas
  • 100g of spinach
  •  salt and pepper


Cauliflower rice:
  • 1 cauliflower
  • 1 tbsp of coconut oil
  • 1 tsp of turmeric
  •  ½ tsp of ground ginger
  •  Salt and pepper
  •  2 tbsp of chopped fresh coriander to serve


Method:
  1. Rub the turkey in the chilli powder, salt, pepper and fenugreek and leave to the side to marinade.
  2. Heat a large pot to a medium heat with the coconut oil and add the cumin seeds, bay leaves and the onion. Cook for 5 minutes then add the ginger, garlic, tomatoes and turmeric. Stir for a few more minutes until the tomatoes break down and the garlic is cooked through and golden.
  3. Add a good pinch of salt and pepper and pour over the coconut milk. Allow this to infuse for 10 minutes then add in the turkey and cook for a further 10 minutes while you make the cauliflower rice.
  4. To make the cauliflower rice, roughly chop the cauliflower and then place it into a food processor and pulse until it is in a rice like consistency. Heat the coconut oil, turmeric and ginger together with a pinch of salt, add the cauliflower and sauté for 5 minutes until cooked through.
  5. When the rice is ready. Throw in the peas, spinach to the curry and stir through for a minute so the spinach wilts and the peas are cooked through.
  6. Serve together with freshly chopped coriander.


Spiced turkey curry with spinach, peas and Cauliflower rice

Per serving:

400kcals, 16g fat, 12g saturated fat, 40g protein, 7.5g fibre, 18g carbohydrate, 11g

sugar, 0.2g salt

*Recipe and recipe photography by British Turkey*

*No Payment was received*

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