Sunday, 24 July 2016

Madeleine Shaw recipe : Spiced Turkey Curry with Spinach, Peas and Cauliflower Rice

British Turkey has teamed up with health coach and best-selling cookery writer, Madeleine Shaw to create 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. They asked us to recreate one and we opted for Spiced Turkey Curry with Spinach, Peas and Cauliflower Rice. 

I had to give up on the idea of cauliflower rice though, because there weren't any at the supermarket when we went shopping, so I used a pack of wholemeal brown rice and quinoa instead, which sounded equally healthy. My version doesn't look anywhere near as pretty as the original because I used frozen peas and spinach, but it tasted fab - lots of delicate flavours that the whole family could enjoy, although you could always add extra chilli if you want to turn the heat up a notch.

Spiced Turkey Curry with Spinach, Peas and Cauliflower Rice

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 coconut mik
200g of frozen peas
100g of spinach
salt and pepper

for the 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

The recipe calls for fenugreek, chilli powder, cumin and bay leaves, but I also added some mild curry powder into the mix to give it a richer flavour without adding extra heat.

Rub the turkey in the chilli powder, salt, pepper and fenugreek and leave to marinate.

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.

Simmer for a few more minutes until the tomatoes break down and the garlic is cooked through and golden. 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.

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. When the rice is ready, throw in the peas and spinach to the curry and stir through for a minute so the spinach wilts and the peas are cooked through. 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

Disclosure : We received a shopping voucher to cover the cost of ingredients.

No comments:

Post a Comment