• 250 g turkey breast fillet portions
  • 1 tbsp olive oil or vegetable oil
  • 1 onion, peeled and finely chopped
  • 3 tbsp korma curry paste
  • 50 g creamed coconut
  • 230 g tin chopped tomatoes
  • 1 tsp sugar
  • 300 g frozen chunky mixed vegetables
  • handful fresh chopped coriander (optional)


  1. 1

    Cut the turkey into small strips.

  2. 2

    Heat the oil in a heavy-based saucepan, add the onion and fry gently until soft. Add the korma paste and fry for a few minutes.

  3. 3

    Add the turkey and fry for a few minutes, stirring to coat in the paste.

  4. 4

    Break up the creamed coconut and add to the pan with 200 ml boiling water, the tomatoes and sugar. Simmer gently for 15 minutes.

  5. 5

    Add the vegetables and continue to simmer gently for a few more minutes until they have heated through.

  6. 6

    Serve, garnished with the fresh chopped coriander, if using.

Nutritional Details

Each serving provides
  • Energy 1545kj 369kcal 18%
  • Fat 19.3g 28%
  • Saturates 11.7g 59%
  • Sugars 11.7g 13%
  • Salt 0.4g 7%

% of the Reference Intakes

Typical values per 100g: Energy 469kj/112kcal

Each serving provides

20.5g carbohydrate 7.7g fibre 31.3g protein

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