Turkey kale curry

Turkey and kale curry

Use more or less chilli to suit individual tastes

By , 18 October 2016

(2 votes)

Turkey and kale curry
  • 30 Mins

  • Serves: 6

Nutritional Info
Each 438g serving contains
  • Energy

    402KJ

    420KCAL

    21%
  • Fat

    9.2g

    low

    13%
  • Saturates

    4.8g

    low

    24%
  • Sugars

    3.1g

    low

    3%
  • Salt

    0.44g

    low

    7%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 402kJ/96kcal.
Ingredients
  • 1tsp turmeric
  • 4tsp garam masala
  • 1tbsp vegetable oil
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 3cm piece of ginger, finely grated
  • 200ml chicken stock
  • 400ml Asda Reduced Fat Coconut Milk
  • 400g Good & Balanced Chickpeas in Water, rinsed and drained
  • 4 Butcher’s Selection Turkey Breast Steaks, cut into 2cm chunks
  • 200g Grower’s Selection Unwashed Sliced Curly Kale, washed
  • Juice of 1 lime
  • 20g Grower’s Selection Thai Basil, chopped (optional)
  • Sliced red chilli, to garnish (optional)
  • 300g Basmati rice
Method
  • Dry-fry the spices for 1 min, add oil, onion, garlic and ginger. Cook for 5 mins until the onion has softened.

  • Add stock, coconut milk, chickpeas and turkey. Bring to boil, simmer for 20 mins.

  • Stir in the kale, cook for 4 mins. Mix in the lime juice and Thai basil, if using, and garnish with chilli, if you like.

  • Cook the Basmati rice according to the pack, and serve with the curry.