Indian Double Turkey Curry
with Sweet Potatoes and Butter Rice- Mustard
- Soy
- Sulphites
- Wheat
- Egg
- Milk
- Mustard
- Peanuts
- Crustaceans
- Fish
- Tree nuts
- Sesame
- Wheat
- Sulphites
- Soy
- May contain traces of allergens
- Gluten
Ingredients: Ground turkey • Coconut milk (coconut extract, water) • Roma tomato • Sweet potato • Basmati rice • Yellow onion • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Mild curry paste (water, onions, tomato paste, vinegar, vegetable oil, garlic, modified corn starch, garlic powder, salt, curry powder, spices, xanthan gum, citric acid, caramel, potassium sorbate, sodium benzoate) • Soy sauce (soy, sulphites, wheat) (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) • Indian spice blend (mustard) (coriander, turmeric, cumin, salt, spices, onion powder, garlic powder, mustard ground, black pepper, chili powder, chili flakes, canola oil, silicon dioxide) • Green onion.
Ingredients
500 g
Ground Turkey
¾ cup
Basmati Rice
(May be present: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy)
1 tbsp
Ginger-Garlic Puree
(May be present: Soy, Sulphites, Milk)
2 unit(s)
Tomato
1 unit(s)
Sweet Potato
56 g
Yellow Onion, chopped
9 g
Indian Spice Blend
(Contains: Mustard May be present: Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
1 unit(s)
Coconut Milk
2 unit(s)
Green Onion
1 tbsp
Soy Sauce
(Contains: Soy, Sulphites, Wheat May be present: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
2 tbsp
Curry Paste
(May be present: Mustard, Milk, Fish, Gluten, Soy, Crustaceans, Egg, Sesame, Sulphites, Wheat, Tree nuts)
Not included in your delivery
0.13 tsp
Pepper*
¼ tsp
Salt*
2 tbsp
Oil*
1 tbsp
Butter*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 425°F.
- Wash and dry all produce.
- Cut sweet potato into 1/2-inch pieces.
- To a parchment-lined baking sheet, add sweet potatoes and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 18-20 min, stirring halfway through, until tender and golden.
- Meanwhile, to a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt.
- Cover and bring to a boil over high.
- Cut tomatoes into 1/2-inch pieces.
- Thinly slice green onions.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice. Reduce heat to low.
- Cover and cook for 13-15 min, until rice is tender and water is absorbed.
- Remove the pot from heat. Set aside, still covered.
- Meanwhile, heat a large non-stick pan over high.
- When hot, add 1 tbsp (2 tbsp) oil, then turkey and onions.
- Cook for 4-5 min, breaking up turkey into smaller pieces, until no pink remains.**
- Season with salt and pepper.
- Reduce heat to medium, then add tomatoes to the pan with turkey.
- Cook for 3-4 min, stirring occasionally, until tender.
- Add curry paste, Indian Spice Blend and half the ginger-garlic puree (use all for 4 servings).
- Cook for 1-2 min, stirring often, until fragrant.
- To the pan, add coconut milk, soy sauce and 1/4 cup water (use same for 4 servings). Bring to a boil over high.
- Once boiling, reduce heat to medium-low.
- Cook for 4-5 min, stirring often, until curry thickens slightly.
- Add roasted sweet potatoes. Cook for 1-2 min, stirring often, until combined. Season with pepper.
- Fluff rice with a fork, then stir in half the green onions and 1 tbsp (2 tbsp) butter.
- Divide rice between bowls. Top with curry.
- Sprinkle remaining green onions over top.
