Indian-Inspired Curried Turkey Bowls
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Indian-Inspired Curried Turkey Bowls

Indian-Inspired Curried Turkey Bowls

with Golden Rice Pilaf and Creamy Tomatoes

Treat yourself to a dish featuring aromatic flavours inspired by Indian samosas! Veggie-studded rice pilaf and cooling raita-style tomatoes ensure that a wholesome meal does not come at the cost of efficiency in the kitchen.

Tags:
Super Quick
Allergens:
Milk
Soy
Sulphites

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

113 g

Baby Tomatoes

56 g

Carrot, julienned

56 g

Green Peas

113 g

Onion, sliced

3 tbsp

Yogurt Sauce

(Contains Milk)

2 tbsp

Curry Paste

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

1 tbsp

Vegetable Stock Powder

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

1.5 tsp

Cumin-Turmeric Spice Blend

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

1 unit(s)

Beef Broth Concentrate

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp

Salt*

1 tsp

Oil*

¼ tsp

Sugar*

¼ tsp

Pepper*

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Nutrition Values

Calories650 kcal
Fat23 g
Saturated Fat8 g
Carbohydrate78 g
Sugar8 g
Dietary Fiber6 g
Protein35 g
Cholesterol130 mg
Sodium1230 mg
Trans Fat0.4 g
Potassium800 mg
Calcium200 mg
Iron5 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

Instructions

Cook rice pilaf
1
  • Once water is boiling, add rice, carrots, vegetable stock powder, half the Cumin-Turmeric Spice Blend and 1 tbsp (2 tbsp) butter.
  • Stir to mix, then 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.
Prep creamy tomatoes
2
  • Halve tomatoes.
  • Add tomatoes and half the yogurt sauce to a small bowl. Season with salt and pepper. Stir to coat.
Cook turkey
3
  • Heat a large non-stick pan over high heat.
  • When the pan is hot, add 1 tsp (2 tsp) oil, then turkey, onions and peas.
  • Season with salt and pepper. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.**
  • 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, stirring often, until fragrant, 1 min. Season with salt and pepper.
Finish and serve
4
  • Fluff rice with fork.
  • Divide rice, turkey and creamy tomatoes between plates.
  • Drizzle remaining yogurt sauce over top.
Modularity step (under step 3)
5

If you've opted to get turkey, cook it in the same way the recipe instructs you to cook the beef.**

6
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