Our review of The Detox Kitchen Bible gets better and better – we have been really happy with how well their recipes work out. We continue this with their take on a comforting curry.

Turkey and cashew curry plate photo


(Served above with Quinoa)

The Detox Kitchen Bible claims that the turkey and cashew curry is rich in B vitamins, Vitamin C, Potassium, Zinc, Iron, Magnesium, Slenium, Curuminoids, Tryptophan and Fibre – all great things to help you improve your heart, bones, digestion, immunity, mind and fatigue.

What we love about it – it is tasty and fills that need for a Friday takeout without the calories.

One pointer before getting started:

  • the recipe requires a little  marinating time (at least 20 minutes)- could be prepared up to this stage the day before

Here’s our take and adaption of this Turkey and Cashew Curry recipe.

1. Gather your Turkey and Cashew Curry ingredients

Turkey and Cashew Curry ingredient photo

  • 100g cashew nuts
  • 2 ripe vine tomatoes, roughly chopped
  • 1/2 fresh green chilli, seeded and finely diced (we used a whole red one)
  • 2 chopped garlic cloves
  • thumb size ginger – peeled and roughly chopped (we couldn’t be bothered to peel it – extra fibre!)
  • Juice of 1 lemon
  • 400g skinless diced turkey breast
  • 2 tbsp ground almonds
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander (we didn’t have any handy and used mixed spice)
  • 1 tbsp ground turmeric
  • 1 tbsp coconut oil
  • 1 diced onion
  • 1 cauliflower, broken into florets
  • 100ml coconut milk
  • 100g fresh or thawed frozen peas

2. Soak the cashew nuts in warm water for 20 minutes, then drain.

turkey and cashew curry soaked cashews photo

3. Put the soaked cashews into a processor / blender with the tomatoes, chilli, garlic, ginger and lemon juice.

turkey and cashew curry paste ingredients photo

4. Blitz into a paste and transfer to a large mixing bowl.

turkey and cashew curry paste in bowl photo

5. Add the turkey to the bowl, together with the ground almonds and spices and mix well. Pop it into the fridge for at least 20 minutes.

turkey and cashew curry photo mixed turkey marinade

6. Set a large pan on med – high heat and add the oil, then the onions and cook them for 5 minutes or so. Add the marinated turkey and cook for 5-7 minutes until it loses its ‘raw’ look.

Curry meat only photo

7. Now add the cauliflower, coconut milk and 100ml of water and simmer. At a low heat cook for about 15 minutes with a few stirs – then add the peas for a further 5 minutes.

Turkey and cashew curry finished photo

Et voila! Enjoy!