• 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1 red pepper, sliced
  • 1 tsp medium curry powder
  • 2 tbsp tomato purée
  • 250 ml chicken stock
  • 1 tbsp mango chutney
  • 390 g chopped tomatoes in tomato juice
  • 500 g British turkey breast, diced
  • 250 g basmati rice
  • 200 g young leaf spinach, washed


  1. 1

    Heat the oil in a pan and cook the onion and red pepper for 10 minutes, until softened. Stir in the curry powder and tomato purée and cook for a further 30 seconds. Add the stock, chutney and tomatoes. Simmer for 10 minutes over a medium heat. Add the turkey; cook for a further 5-10 minutes till cooked through.

  2. 2

    Meanwhile, place the rice in a pan and pour over 500ml of cold water. Bring to the boil then reduce the heat, cover the pan, and simmer for 12 minutes, until tender. Drain.

  3. 3

    Just before serving, stir in the spinach and season with freshly ground black pepper. Serve with the rice, and poppadoms if you like.

Nutritional Details

Each serving provides
  • Energy 2131kj 509kcal 25%
  • Fat 6.9g 10%
  • Saturates 1.2g 6%
  • Sugars 10.5g 12%
  • Salt 0.4g 7%

% of the Reference Intakes

Typical values per 100g: Energy 435kj/104kcal

Each serving provides

60.3g carbohydrate 4.6g fibre 60.3g protein

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