Dice carrot into large chunks, thinly slice onion and garlic.

Add 120 ml water per serving to quinoa, season with a small pinch of salt, and bring to a boil.

Cover with a lid, reduce heat to medium-low or low — adjusting so it doesn’t boil over — and cook for 12 minutes.

Fluff with a fork and keep covered until step 5.

Heat a teaspoon of vegetable oil in frying pan over medium-high heat.

Carefully put turkey in a single layer and sear for 30 seconds on each side until browned. Transfer to a plate; it will finish cooking in step 4.

Keep the heat on under frying pan; if it looks a little dry, add another half teaspoon of oil.

Add onion and garlic to the frying pan, stirring over medium-high heat for 1 minute until fragrant.

Add diced carrot and let it brown nicely for another couple of minutes.

Stir in curry paste.

! It contains chilli pepper, so use the full portion only if you love serious heat.

For moderate spice, start with half the sachet.

If you prefer no heat at all, still consider adding a pea-sized amount: coconut milk will balance the sting, leaving all the warm aromatics.

Toast paste, stirring with a spatula, for 30 seconds.

Carefully pour in coconut milk and a third of a cup water, season with a small pinch of salt, return turkey to frying pan, mix well, and bring sauce to a boil.

Turn heat down to medium or medium-low—adjusting to your stove so the sauce gently simmers without bubbling over.

Cover with a lid and simmer over medium heat for 10 minutes.

Taste for salt and check that carrot has reached your preferred tenderness.

Divide quinoa between plates, top with turkey and vegetables, and ladle over curry sauce.

Snip a corner off crème fraîche packet to dot or zigzag it over sauce, top with cashew nuts.