• Once water is boiling, add rice, carrots, vegetable stock powder, half the Cumin-Turmeric Spice Blend and 1 tbsp (2 tbsp) butter.
• Stir to mix, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
• Remove from heat. Set aside, still covered.

• Halve tomatoes.
• Add tomatoes and half the yogurt sauce to a small bowl. Season with salt and pepper. Stir to coat.

• Heat a large non-stick pan over high heat.
• When the pan is hot, add 1 tsp (2 tsp) oil, then turkey, onions and peas. 
• Season with salt and pepper. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.**
• Reduce heat to medium. Add curry paste, broth concentrate, remaining Cumin-Turmeric Spice Blend, 1/4 tsp (1/2 tsp) sugar and 1/3 cup (2/3 cup) water.
• Cook, stirring often, until fragrant, 1 min. Season with salt and pepper.

• Fluff rice with fork.
• Divide rice, turkey and creamy tomatoes between plates.
• Drizzle remaining yogurt sauce over top of turkey.

If you've opted to get turkey, cook and plate in the same way the recipe instructs you to cook and plate the beef.**