• 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, to taste.

• 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 it in the same way the recipe instructs you to cook the beef.**