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Gym Meal Plan: Turkey Coconut Curry Recipe

Gym Meal Plan: Turkey Coconut Curry Recipe

Written By: SportsShoes

Roast dinners are a staple in British food, whether it’s every Sunday or just over the festive period. But what should you do with your leftovers? For those wanting to keep fit and healthy and fuel their workouts, turkey sandwiches just won’t cut it. That’s why we’ve teamed up with expert nutritionist Laura Tilt to create a turkey dish that makes the most out of your left-over roast and can be incorporated into your fitness training meal plan.

Rich in protein and packed with anti-inflammatory spices, this dish is ideal for helping your muscles recover after a workout. Choosing the dark meat will give you an added iron boost. Serve with basmati rice or flatbreads to replace energy after a long run, or if you’re feeling carbed-out, try with cauli-rice.

Nutritional Information

(Not including rice) Kcal: 554 kcal /450kcal if using light coconut milk, Protein: 44g, Carbs: 12g, Fat: 34g / 24g if using light coconut milk

Ingredients

Serves 4

  • 4 garlic cloves, peeled
  • 15g fresh ginger, peeled and chopped into a few chunks
  • 0.5 red chilli (optional) (save other half for garnish)
  • 20g coriander stalks (save the leaves for garnish)
  • 1 tbsp. coconut oil
  • 1 large onion, peeled and finely diced
  • 2 tsp. turmeric
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1 can coconut milk
  • 1 chicken stock cube and 100ml water
  • 2 limes, one juiced, one to serve
  • 500g leftover cooked roast turkey, skin removed, diced
  • 150g frozen peas, defrosted
  • Salt and freshly ground pepper
  • 2 tbsp. coconut cream
  • 3 tbsp. coconut flakes, toasted in a dry pan, to serve
  • Steamed rice, flatbreads to serve

How to

  1. Start by putting the garlic, ginger, coriander stalks and chilli in a food processor or blender and blitz to a rough paste.
  2. Heat the coconut oil in a large saucepan and fry the onion until golden.
  3. Add the paste to the pan together with the ground turmeric, cumin and coriander and cook for a few minutes until the spices are fragrant.
  4. Tip in the coconut milk; stock cube and water bring to a simmer. Cook for 10 minutes until the sauce has reduced and thickened slightly.
  5. Add the cooked turkey, and cook for a further 10 minutes or until the turkey is piping hot.
  6. Stir in the coconut cream and the juice of one lime. Add the peas, and cook for a final minute to heat through. If the sauce needs thickening at all, you can use a little cornflour mixed with water.
  7. Transfer the curry to a large serving dish, and scatter with the toasted coconut flakes, chilli and chopped coriander. Serve with the extra lime wedges and flatbreads or rice.

It’s not just left-over turkey that can be re-used into something tasty and nutritious. Check out what you can do with all your left-over Brussel sprouts in this next recipe by us and Laura.







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