Indian-Style Turkey Curry
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Indian-Style Turkey Curry

Indian-Style Turkey Curry

with Sweet Potatoes and Cilantro Rice

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!

Allergens:
Soy
•Sulphites
•Wheat
•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 Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

250 g

Ground Turkey

¾ cup

Basmati Rice

1 tbsp

Ginger-Garlic Puree

160 g

Tomato

170 g

Sweet Potato

56 g

Onion, chopped

1 tbsp

Indian Spice Blend

165 mL

Coconut Milk

7 g

Cilantro

1 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

2 tbsp

Curry Paste

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

2 tbsp

Oil*

0.38 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories900 kcal
Fat45 g
Saturated Fat22 g
Carbohydrate91 g
Sugar9 g
Dietary Fiber7 g
Protein35 g
Cholesterol125 mg
Sodium1210 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

•Baking Sheet
•Medium Pot
•Parchment Paper
•Measuring Cups
•Measuring Spoons
•Large Non-Stick Pan

Cooking Steps

Roast sweet potatoes
1

Before starting, preheat the oven to 425°F. Wash and dry all produce. Cut sweet potato into 1/2-inch pieces. Add sweet potatoes and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat.Roast in the middle of the oven, stirring halfway through, until tender and golden-brown, 18-20 min.

Prep and cook rice
2

Meanwhile, add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat.Cut tomatoes into 1/2-inch pieces. Roughly chop cilantro. Add rice to the boiling water. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.Remove the pot from heat. Set aside, still covered.

Cook turkey
3

Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then turkey and onions. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper.

Cook veggies
4

Reduce heat to medium, then add tomatoes to the pan with turkey. Cook, stirring occasionally, until tender, 3-4 min. Add curry paste, Indian Spice Mix and half the ginger-garlic puree (use all for 4 ppl). Cook, stirring often, until fragrant, 1-2 min.

Cook curry
5

Add coconut milk, soy sauce and 1/4 cup water (use same for 4 ppl) to the pan. Bring to a boil over high. Once boiling, reduce heat to medium-low. Cook, stirring often, until curry thickens slightly, 4-5 min.

Finish and serve
6

Add roasted sweet potatoes to curry. Cook, stirring often, until combined, 1-2 min. Season with salt and pepper, to taste. Fluff rice with a fork, then stir in half the cilantro and 1 tbsp butter (dbl for 4 ppl). Season with salt, to taste.Divide rice between plates. Top with curry.Sprinkle remaining cilantro over top.