Indian-Style Ground Turkey Curry

Name: Indian-Style Ground Turkey Curry with Sweet Potatoes and Butter Rice
Total time: 25 min
Yield: 2
Cuisine: Indian
Ingredients: 250 g Ground Turkey; ¾ cup Basmati Rice; 1 tbsp Ginger-Garlic Puree; 2 unit(s) Tomato; 1 unit(s) Sweet Potato; 56 g Yellow Onion, chopped; 9 g Indian Spice Mix; 1 unit(s) Coconut Milk; 2 unit(s) Green Onion; 1 tbsp Soy Sauce; 2 tbsp Curry Paste; 0.13 tsp Pepper*; ¼ tsp Salt*; 2 tbsp Oil*; 1 tbsp Butter*

with Sweet Potatoes and Butter Rice

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Turkey curry is quick, simple and packed with bold, Indian-inspired flavours! This creamy curry also gets a silky boost from coconut milk, bringing a hint of luxury to your weeknight!

Ingredients: Ground turkey • Coconut milk (coconut extract, water) • Roma tomatoes • Sweet potato • Basmati rice • Yellow onion • 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) • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Green onion • Soy sauce (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) (soy, sulphites, wheat) • Indian spice blend (coriander, turmeric, cumin, salt, spices, onion powder, garlic powder, mustard ground, black pepper, chili powder, chili flakes, canola oil, silicon dioxide) (mustard).

Tags:

Quick

•Spicy

Allergens:

Senf

•Soja

•Schwefeldioxide und Sulfite

•Hvede

•Milk

The quantities provided above are averages only.

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

Preparation Time25 minutes

Cooking Time5 minutes

DifficultyMedium

Ingredients

serving amount

250 g

Ground Turkey

¾ cup

Basmati Rice

1 tbsp

Ginger-Garlic Puree

2 unit(s)

Tomato

1 unit(s)

Sweet Potato

56 g

Yellow Onion, chopped

9 g

Indian Spice Mix

1 unit(s)

Coconut Milk

2 unit(s)

Green Onion

1 tbsp

Soy Sauce

2 tbsp

Curry Paste

Not included in your delivery

0.13 tsp

Pepper*

¼ tsp

Salt*

2 tbsp

Oil*

1 tbsp

Butter*

Nutrition Values

Calories960 kcal

Fat49 g

Saturated Fat25 g

Carbohydrate94 g

Sugar11 g

Dietary Fiber9 g

Protein35 g

Cholesterol125 mg

Sodium1170 mg

Trans Fat0.4 g

Potassium1350 mg

Calcium200 mg

Iron7 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

•Parchment Paper

•Baking Sheet

•Medium Pot

•Measuring Spoons

•Measuring Cups

•Strainer

•Large Non-Stick Pan

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 Mix 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.