Spicy turkey recipe, lean turkey recipe, healthy food, protein meal

Spicy Turkey Recipe

We are not fans of restrictive eating plans and fad diets, they are hard to stick to and not usually enjoyable.  The best route to a healthier body is through combining exercise with a balanced diet.

Easier said than done!  When you have had a hectic day, it can seem like too much hard work, to shop for, prepare and cook a meal from scratch.  It's tempting to reach for something convenient that can be chucked in the microwave and be ready seconds.  However convenience comes at a price, ready meals often have high sugar and salt content which will eventually take it's toll on our bodies.

We have been fortunate in enlisting the help of another friend Helen Dalton, who is adding to our growing recipe bank, with meals that don't have an endless list of ingredients.   Helen's recipes are simple, quick to make and are healthier than reaching for that ready meal.  Learn more about Helen below:

It’s simple. I love to cook! I don’t know where my love of cooking came from, possibly from my Cypriot Mum & Grandmother.  Food and family go together.  They taught me to cook fresh food that doesn’t need to take hours to prepare.  I’m not your ready made meal girl… I have a full cupboard of pulses and spices and can rustle something up at a moments notice.

Spicy Turkey

This is a simple dish to prepare and cook, in one pan and ready on the table in 30 minutes! Bon appetite.

Ingredients (serves 4)

450g Turkey Mince
1 onion, chopped
750ml chicken stock
175g basmati rice
225g baby potatoes, washed, skin left on and cut into quarters
2 tablespoons curry paste
100g mushrooms, quartered
150g frozen peas


In a large pan or wok, dry fry the mince until it has changed colour.

Add the chopped onion and cook for a further 3 minutes.

Add the stock potato and curry paste and simmer for 10 minutes (with lid or use grease proof paper to cover)

Add the rice and simmer for another 15 minutes.

Add the mushrooms and peas and cook for approximately 5 minutes until the stock has absorbed.

Serve with poppadums and Indian pickles.

This can be made with quorn mince for vegetarian's. Bon apetite!



0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *