Easy Turkey Curry
with Peas
Take-out fake-out! Quick turkey curry complete with flatbread, peppers, peas and a cooling yogurt drizzle! It's a trip straight to flavour-town!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Turkey
1.5 tsp
Cumin-Turmeric Spice Blend
100 g
Greek Yogurt
(Contains Milk)
56 g
Green Peas
160 g
Sweet Bell Pepper
4 tbsp
Mild Curry Paste
56 g
Onion, chopped
165 mL
Coconut Milk
7 g
Cilantro
2 unit
Naan
(Contains Milk, Soy, Wheat)
Not included in your delivery
2.5 tsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce.
Roughly chop cilantro. 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 oil (dbl for 4 ppl), then onions and peppers. Cook, stirring often, until softened, 3-4 min. Add turkey, peas and Cumin-Turmeric Spice Blend. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper.
Add curry paste, coconut milk and 1/2 cup water (dbl for 4ppl) to the turkey mixture. Reduce heat to medium-low. Cook, stirring occasionally until curry thickens slightly, 4-5 min.
While curry cooks, add naan directly to a baking sheet. Brush naan with 1 tsp oil (dbl for 4 ppl). Season with salt and pepper. Bake, in the top of the oven until golden-brown, 3-4 min.
Combine yogurt, half the cilantro and 1 tbsp water (dbl for 4 ppl) to a small bowl. Stir to combine. Season with salt and pepper.
Divide turkey curry between bowls. Dollop cilantro yogurt over top. Sprinkle with remaining cilantro. Serve with naan on the side, for dipping.
If you've opted to get turkey, cook it in the same way the recipe instructs you to cook the lamb.