The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Turkey & squash curry with cabbage pilaf
Perfect for warming up a chilly evening, this is cosiness on a plate. Chunks of turkey breast and roasted butternut squash are simmered in a rich tomato curry sauce, served with rice spiked with cabbage and fennel seeds. De-lish!
SWK: Source of fibre
SWK: High protein
Plants 6
highly rated
Serving size
Ingredients
- 300g skinless turkey breast
- 1 small butternut squash
- ½ tsp ground cinnamon
- 4 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 60g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 1 onion
- 1 tsp fennel seeds
- 140g basmati rice
- 1 savoy cabbage
- 1 tbsp curry powder (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 200g passata (tomatoes, salt, citric acid)
- 1 chicken stock cube (use half) (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 1 handful of fresh coriander
Nutritional Information
Calories: 639
Protein: 51g
Carbs: 109g
Fat: 2.9g
Ingredients
- 8 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 2 tbsp curry powder (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 400g passata (tomatoes, salt, citric acid)
- 1 chicken stock cube (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 1 handful of fresh coriander
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 2 onion
- 600g skinless turkey breast
- 2 tsp fennel seeds
- 1 small butternut squash
- 1 tsp ground cinnamon
- 280g basmati rice
- 1 savoy cabbage
Nutritional Information
Calories: 575
Protein: 50g
Carbs: 93g
Fat: 2.7g
Turkey & squash curry with cabbage pilaf
Perfect for warming up a chilly evening, this is cosiness on a plate. Chunks of turkey breast and roasted butternut squash are simmered in a rich tomato curry sauce, served with rice spiked with cabbage and fennel seeds. De-lish!
Cook time:
35 mins
Cuisine:
Indian
Food group:
Poultry
Allergens: Milk
Cooking Instructions
Get the squash in the oven
- Heat your oven to 230ºC/fan 210ºC/gas 8/air fryer 200ºC.
- Peel and halve the squash lengthways, discard the seeds and cut into 2cm cubes.
- Put the squash on a baking tray lined with baking paper (or into the air-fryer basket), spritz with cooking spray and sprinkle with half the cinnamon. Lightly season with salt and roast for 25-30 mins (air-fry for 18-20 mins), until soft and golden.
Prep & fry
- Meanwhile, peel and thinly slice the onions. On a separate board, cut the turkey into bite-size chunks.
- Spritz a large non-stick frying pan with cooking spray and put it over a medium heat. Fry the onions with half the fennel seeds for 5-7 mins.
Things get saucy!
- Add the ginger & garlic paste, curry powder and remaining cinnamon to the pan. Squeeze in the passata, crumble in half the stock cube and pour in 250ml water (use all the stock and 300ml water for 4 portions).
- Tip in the turkey, stir again and simmer for 12-15 mins, until the turkey is cooked through.
Make your pilaf
- At the same time, cook the rice in boiling water for 10-12 mins, then drain and set aside. Core, trim and thinly slice the cabbage.
- Return the saucepan to the heat, spritz with cooking spray and tip in the cabbage and remaining fennel seeds. Cook for 2-3 mins.
- Add a splash of water and cook for 2 mins. Return the rice to the pan and mix well.
Bring it all together
- Finely chop the coriander. Take the curry off the heat and leave to cool slightly. Stir the roasted squash, half the coriander and all the yogurt into the curry.
- Serve the curry with the rice and scatter over the remaining coriander.