Turkey Curry with Basmati Rice

A mildly spiced turkey curry with butternut squash, coconut and spinach served with fragrant basmati rice.

🔎 Equipment

Saucepan, large frying pan, sieve, knife

🥘 Ingredients

• Olive oil - ¾ tsp
• Unsalted butter - 6.25 g
• Onion - ¼
• Garlic - 1 clove
• Fresh ginger - ⅝ cm
• Red chilli - ¼
• Curry powder - ½ tsp
• Butternut squash - 75 g
• Low-salt chicken or turkey stock - 142.5 ml
• Coconut milk - 46 ml
• Spinach - 12.5 g
• Lemon juice - ¾ tsp
• Cooked turkey - 100 g
• Basmati rice, raw - 60 g
• Cinnamon stick - ¼
• Whole cloves - ¼ tsp
• Cardamom pods - ¼ tsp
• Fresh coriander - handful

👨‍🍳 Method

1. Rinse the rice in cold water 3–4 times until the water is less cloudy. Cover with water and soak for up to 30 minutes, then drain. Put the rice into a saucepan with fresh cold water and the cinnamon, cloves and cardamom. Bring to the boil, cover tightly, reduce the heat to low and simmer for 10 minutes. Turn off the heat and leave covered for 5 minutes, then fluff with a fork and remove the spices.
2. Meanwhile, peel, deseed and cube the squash. Finely chop the garlic, onion and chilli. Heat the oil and butter in a large saucepan, add the onion and cook for 2–3 minutes. Add the garlic, chilli, curry powder and grated ginger and cook over a medium heat until the onion is soft, taking care not to burn the curry powder.
3. Add the squash and cook until it begins to stick slightly to the bottom of the pan. Add the stock, bring to the boil, then reduce the heat and simmer for 10–15 minutes until the squash is tender.
4. Stir in the coconut milk and lemon juice. Add the cooked turkey, fold through and simmer until heated through. Add the spinach and heat until wilted.
5. Serve the curry with the cooked rice and sprinkle over the chopped coriander.

📊 Nutrition

🥗 Dietary Guide

Source

Recipe source

Kidney Care UK — Turkey Curry ↗

View the original recipe on the source website