• Before starting, to a medium pot, add 1 1/2 cups (3 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high. Wash and dry all produce.
• Using a strainer, rinse rice until water runs clear.
• To the boiling water, add rice, carrots, vegetable stock powder and half the Cumin-Turmeric Spice Blend.
• Stir to combine, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and liquid is absorbed.
• Remove from heat. Set aside, still covered.

• Meanwhile, cut tomato into 1/2-inch pieces.
• To a small bowl, add tomato and half the yogurt sauce. Season with salt and pepper. Stir to coat.

• Heat a large non-stick pan over high.
• When the pan is hot, add 1 tsp (2 tsp) oil, then turkey, onions and peas. 
• Season with salt and pepper. Cook for 4-5 min, breaking up turkey into smaller pieces, until no pink remains.**
• 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 for 1 min, stirring often, until fragrant. Season with salt and pepper.

• Fluff rice with fork, then divide between bowls.
• Top with turkey mixture and tomato.
• Drizzle remaining yogurt sauce over top of turkey mixture.

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