SuperQuick Indian-Inspired Turkey Curry Bowls

Name: SuperQuick Indian-Inspired Turkey Curry Bowls with Golden Rice Pilaf and Creamy Cucumbers
Total time: 15 min
Yield: 2
Cuisine: Indian
Ingredients: 250 g Ground Turkey; ¾ cup Basmati Rice; 56 g Carrot, julienned; 56 g Green Peas; 113 g Onion, sliced; 3 tbsp Yogurt Sauce; 2 tbsp Curry Paste; 7.5 g Vegetable Stock Powder; 4 g Cumin-Turmeric Spice Blend; 1 unit(s) Beef Broth Concentrate; 2 unit(s) Mini Cucumber; 1 tbsp Butter*; ¼ tsp Salt*; 1 tsp Oil*; ¼ tsp Sugar*; ¼ tsp Pepper*

with Golden Rice Pilaf and Creamy Cucumbers

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Treat yourself to a dish featuring aromatic flavours inspired by Indian samosas. Veggie-studded rice pilaf and cooling raita-style cucumbers ensure a satisfying meal the whole family will love.

Tags:

SuperQuick

Allergens:

Milk

•Soja

•Schwefeldioxide und Sulfite

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time15 minutes

Cooking Time4 minutes

DifficultyMedium

Ingredients

serving amount

250 g

Ground Turkey

¾ cup

Basmati Rice

56 g

Carrot, julienned

56 g

Green Peas

113 g

Onion, sliced

3 tbsp

Yogurt Sauce

2 tbsp

Curry Paste

7.5 g

Vegetable Stock Powder

4 g

Cumin-Turmeric Spice Blend

1 unit(s)

Beef Broth Concentrate

2 unit(s)

Mini Cucumber

Not included in your delivery

1 tbsp

Butter*

¼ tsp

Salt*

1 tsp

Oil*

¼ tsp

Sugar*

¼ tsp

Pepper*

Nutrition Values

Calories670 kcal

Fat23 g

Saturated Fat9 g

Carbohydrate82 g

Sugar9 g

Dietary Fiber6 g

Protein35 g

Cholesterol130 mg

Sodium1330 mg

Trans Fat0.4 g

Potassium850 mg

Calcium200 mg

Iron5.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Pot

•Measuring Spoons

•Measuring Cups

•Small Bowl

•Large Non-Stick Pan

Cooking Steps

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 heat. 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, thinly slice cucumbers.
To a small bowl, add cucumbers 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.