Double Turkey Curry and Crispy Chana Dal
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Double Turkey Curry and Crispy Chana Dal

Double Turkey Curry and Crispy Chana Dal

with Buttered Cilantro Rice

You'll be amazed at how much flavour is infused in this curry dish by marinating the turkey mixture with herbs and spices, then cooking it in creamy tikka sauce. To finish off this easy meal, everything gets spooned over buttery cilantro rice with a sprinkle of crispy chana dal for extra flavour and crunch!


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

Preparation Time20 minutes
Cooking Time8 minutes


serving amount

500 g

Ground Turkey

1 tbsp

Dal Spice Blend

(May contain Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy)

½ cup

Tikka Sauce

(Contains Milk May contain Sulphites, Wheat, Crustaceans, Egg, Fish, Mustard, Sesame, Soy)

¾ cup

Basmati Rice

56 g

Baby Spinach

113 g


56 g

Chana Dal

(Contains Soy May contain Mustard, Peanuts, Sesame, Sulphites, Tree nuts, Wheat, Milk)

1 unit(s)

Cream Cheese

(Contains Milk)

7 g


1 tbsp

Chicken Stock Powder

(Contains Soy May contain Sesame, Sulphites, Wheat, Egg, Fish, Milk, Mustard)

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp


0.13 tsp



Nutrition Values

Calories1000 kcal
Fat41 g
Saturated Fat15 g
Carbohydrate94 g
Sugar10 g
Dietary Fiber9 g
Protein63 g
Cholesterol255 mg
Sodium1560 mg
Trans Fat1 g
Potassium1350 mg
Calcium300 mg
Iron6.5 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.


Medium Pot
Measuring Spoons
Measuring Cups
Large Non-Stick Pan


Cook rice
  • Add rice, stock powder and 1 1/4 cups (2 1/2 cups) water to a medium pot. Cover and bring to a boil over high heat.
  • Once boiling, 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.
  • Meanwhile, heat a large non-stick pan over medium-high heat.
  • Strip leaves from cilantro stems. Thinly slice stems, then roughly chop leaves, keeping stems and leaves separate.
Cook turkey and veggies
  • When the pan is hot, add 1 tbsp butter (2 tbsp) then, mirepoix, cilantro stems and turkey. Season with salt and pepper.
  • Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.** 
Start tikka sauce
  • Add Dal Spice Blend to the turkey. Cook, stirring to coat, 1 min.
  • Add tikka sauce and cream cheese. Cook, stirring often, until cream cheese melts, 1 min. 
Finish tikka sauce
  • Add 1 cup (1 1/2 cups) water to the pan. Cook, stirring often, until sauce comes to a simmer.
  • When simmering, cook, stirring occasionally, until sauce thickens slightly, 5-6 min.
  • Add spinach. Cook, stirring gently, until spinach wilts, 1 min. Season with salt and pepper, to taste.
Finish and serve
  • Add cilantro leaves and 1 tbsp (2 tbsp) butter to the pot with rice. Fluff with a fork until butter melts.
  • Divide rice between bowls. Spoon turkey and tikka sauce over top.
  • Sprinkle chana dal over plates.
Modularity step (under step 3)

If you've opted for double turkey, cook it in the same way the recipe instructs you to cook the regular portion of turkey. Work in batches, if necessary.