Turkey and Mango Curry

  • 10MINS
  • 40MINS
  • 371KCAL

A delicious, slimming friendly turkey curry that's super warming and flavoured with fresh mango and coconut.

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  • Everyday Light pinchofnom.com
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Easy Peasy Turkey and Mango Curry pinchofnom.com
5

NutritionPer Serving

  • Calories371
  • Carbs31g
  • Protein40g
  • Fat9.4g
  • Saturates1.4g
  • Sugars26g

Turkey and Mango Curry - Pinch of Nom Slimming Recipes

For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff to know in the blurb!

This warming turkey curry is flavoured with fresh mango and coconut and is the perfect choice for a Friday night fakeaway.

If you’ve never had a turkey curry before, then this one will surprise you! Using turkey breast helps to keep the fat content lower, and it also adds some extra flavour and tastes amazing too.

Using a dairy free coconut milk alternative (like Alpro) instead of tinned coconut milk helps to keep the calories lower and make this tasty Turkey and Mango Curry slimming friendly.

We’ve used a food processor to blitz up our paste, but if you don’t have one then you can just finely chop the ingredients up with a knife and mix together instead. This will take much longer however, so we’d advise using a food processor if possible!

If you wanted to make this Turkey and Mango Curry a bit hotter, then you could add an extra red chilli, or even leave the seeds in when you make your paste to add an extra spicy kick.

What diets is this Turkey and Mango Curry suitable for?

This Turkey and Mango Curry can be made suitable for gluten free diets as long as you use gluten free alternatives to the following ingredients:

  • Stock cube

Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.

How Weight Watchers friendly is this Turkey and Mango Curry recipe?

  • If you’re on WW Green, then you’ll need to count 7 Points per portion of this Turkey and Mango Curry.
  • If you’re on WW Blue, then you’ll need to count 5 Points per portion of this Turkey and Mango Curry.
  • If you’re on WW Purple, then you’ll need to count 5 Points per portion of this Turkey and Mango Curry.

Do you need any special ingredients to make this Turkey and Mango Curry?

All of the ingredients you need can be found in your local supermarket.

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You’ll need a food processorto create your paste – it’s much easier than using a knife.

Your curry will need to be cooked in a large frying pan like this one.

How many calories are in this Turkey and Mango Curry?

There are 371 calories per portion in this Turkey and Mango Curry, which means it falls into our Everyday Light category. 

This Turkey and Mango Curry is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers. 

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

Step 1

Add the onion, garlic, chilli, ginger and half of the mango flesh to the food processor and blitz to a paste. Alternatively you can chop them all finely and combine.

Step 1 pinchofnom.com

Step 2

Spray a frying pan with low calorie cooking spray and set on a medium heat. Add the paste you’ve just made and cook for 10 minutes, stirring regularly to avoid sticking.

Step 2 pinchofnom.com

Step 3

Add the garam masala, ground almonds, chicken stock, coconut milk, and the mango chutney, and mix. Add the turkey and simmer for 25 minutes.

Step 3 pinchofnom.com Step 3 pinchofnom.com

Step 4

Mix the cornflour with the yoghurt and add to the pan. Cook for 2 minutes until the sauce starts to thicken.

Step 4 pinchofnom.com

Step 5

Add the remainder of the mango flesh and cook for a further 2 minutes or until the mango is warmed through.

Step 5 pinchofnom.com

Step 6

Season with salt and pepper to taste.

Step 7

Top with the chopped coriander and serve.

Turkey and Mango Curry - Pinch of Nom Slimming Recipes

What could I serve with this Turkey and Mango Curry?

This Turkey and Mango Curry works really well when served with some fluffy basmati rice or any of the following accompaniments:

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How do you know when this Turkey and Mango Curry is cooked?

Your Turkey and Mango Curry will need to be cooked until the turkey is cooked through and the sauce is piping hot.

This should take around 40 minutes on an induction hob, but may take longer if you have a ceramic or hot plate hob.

Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.

How long can you keep this Turkey and Mango Curry in the fridge?

Once you’ve put it out, ideally you should eat it within 4 hours.

If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill.  You can keep leftovers of this Turkey and Mango Curry in the fridge for approximately 3 days or so.

Can I freeze this Turkey and Mango Curry?

Yes you can! This recipe can be frozen, but please remember to do the following;

  • Freeze it as soon as it is cold enough.
  • Use a container or bag that is suitable for freezing.

Don’t forget to add a label with what it is, and on what date you put it in the freezer!

How do I reheat this Turkey and Mango Curry?

From chilled: Place in a microwave proof container with a loosely fitting lid and heat for 4-7 minutes until piping hot.

From frozen: Allow to defrost, and heat covered in the microwave for 3-5 minutes then stir. Cook for a further 5-7 minutes or until piping hot.

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Turkey and Mango Curry

A delicious, slimming friendly turkey curry that's super warming and flavoured with fresh mango and coconut.
  • Prep Time
    10 MINS
  • Cook Time
    40 MINS
  • KCals 371
  • Carbs 31G
  • WW Points:
  • 7 Green
  • 5 Blue
  • 5 Purple

Ingredients

  • 500 g turkey breast steaks cut into chunks
  • 2 mangoes peeled, stoned and cut into chunks
  • 3 cloves of garlic peeled
  • 10 g fresh ginger peeled
  • 1 onion peeled
  • 1 red chilli deseeded
  • 50 g ground almonds
  • 2 tbsp garam masala
  • 140 g fat free Greek yoghurt
  • 1 chicken stock cube made up with 500ml boiling water
  • 2 tbsp mango chutney
  • 150 ml dairy free coconut milk alternative like Alpro
  • 2 tsp cornflour
  • salt and pepper to taste
  • low calorie cooking spray
  • 4 g coriander chopped, to garnish

We use a fan assisted oven for all of our recipes. Check out our oven temperature conversion guide.

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Instructions

  1. Add the onion, garlic, chilli, ginger and half of the mango flesh to the food processor and blitz to a paste. Alternatively you can chop them all finely and combine.
  2. Spray a frying pan with low calorie cooking spray and set on a medium heat. Add the paste you’ve just made and cook for 10 minutes, stirring regularly to avoid sticking.
  3. Add the garam masala, ground almonds, chicken stock, coconut milk, and the mango chutney, and mix. Add the turkey and simmer for 25 minutes.
  4. Mix the cornflour with the yoghurt and add to the pan. Cook for 2 minutes until the sauce starts to thicken.
  5. Add the remainder of the mango flesh and cook for a further 2 minutes or until the mango is warmed through.
  6. Season with salt and pepper to taste.
  7. Top with the chopped coriander and serve.

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6 comments

See what others have to say

Moira BarkleyTuesday 27th April 2021

I made this using cooked Turkey from last Christmas (part of a freezer clear out). It worked so well. Super tasty thank you.

Reply

    HollyWednesday 28th April 2021

    Hey Moira, thanks so much for your message we are so glad to hear you enjoyed this turkey curry!

    Reply

LaurenThursday 25th March 2021

Can a slow cooker be used for this recipe?

Reply

    HollyWednesday 31st March 2021

    Hi Lauren, we haven’t tested this recipe in a slow cooker have a look at THIS article which may give you a few tips if you’d like to convert it, hope that helps!

    Reply

Penny HolfordMonday 15th March 2021

Can you use frozen mango?

Reply

    HollyMonday 22nd March 2021

    Hi Penny, yes frozen mango will be fine to use in this recipe, hope that helps!

    Reply

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