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Creamy Turkey Tikka-Style Bowls
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Creamy Turkey Tikka-Style Bowls

Creamy Turkey Tikka-Style Bowls

with Basmati and Toasted Garlic Flatbreads

Creamy tikka sauce loaded with turkey, peas, peppers and onions is served with buttery basmati rice and warm garlic flatbread in this Indian-inspired dish.

Tags:
Family Friendly
Allergens:
Milk
Soy
Wheat

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

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Ground Turkey

½ cup

Tikka Sauce

(Contains Milk)

2 tbsp

Curry Paste

¾ cup

Basmati Rice

56 mL

Cream

(Contains Milk)

56 g

Green Peas

56 g

Onion, chopped

1 unit

Sweet Bell Pepper

0.38 tsp

Garlic Salt

2 unit

Flatbread

(Contains Milk, Soy, Wheat)

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

½ tbsp

Oil*

0.19 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories1120 kcal
Fat43 g
Saturated Fat18 g
Carbohydrate138 g
Sugar17 g
Dietary Fiber8 g
Protein45 g
Cholesterol180 mg
Sodium1630 mg
Trans Fat1 g
Potassium1250 mg
Calcium250 mg
Iron8.75 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 Cups
Measuring Spoons
Large Non-Stick Pan
Baking Sheet
Silicone Brush
Small Bowl

Instructions

Cook rice
1

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Heat a medium pot over medium heat.When hot, add 1 tbsp (2 tbsp) butter, then swirl the pot until melted, 30 sec.Add rice and half the onions to the pot. Cook, stirring often, until onions soften, 2-3 min.Add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Bring to a boil over high.Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.

Prep and cook turkey
2

Meanwhile, core, then cut pepper into 1/2-inch pieces. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then turkey. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-6 min.** Season with 1/4 tsp (1/2 tsp) garlic salt and pepper.

Cook veggies
3

Add peppers, peas and remaining onions to the pan with turkey. Cook, stirring often, until veggies are tender-crisp, 3-5 min.

Make sauce
4

Add curry paste to the pan with turkey and veggies. Cook, stirring often, until well combined, 30 sec.Add tikka sauce, cream and 1/2 cup (3/4 cup) water. Bring to a simmer.Once simmering, reduce heat to medium-low. Cook, stirring often, until sauce thickens slightly, 3-5 min. Season with salt and pepper, to taste.

Toast flatbreads
5

Meanwhile, melt 1 tbsp (2 tbsp) butter in a small microwavable bowl or a small pot over low heat.Arrange flatbreads on an unlined baking sheet. Brush with melted butter, then season with 1/8 tsp (1/4 tsp) garlic salt.Toast flatbreads in the middle of the oven until warmed through, 2-4 min. (TIP: Keep an eye on flatbreads so they don't burn!)

Finish and serve
6

Fluff rice with a fork. Cut toasted garlic flatbreads into quarters. Divide rice between plates. Top with turkey tikka. Serve flatbreads alongside.

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