Indian-Style Turkey Curry
with Sweet Potato 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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Indian Spice Mix
(Contains Soy, Sulphites, Wheat)
Not included in your delivery
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 (2 tbsp) oil 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. Meanwhile, add 1 1/4 cups (1 1/2 cups) water and 1/8 tsp (1/4 tsp) salt 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.
Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then turkey and onions. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper.
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.
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.
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 (2 tbsp) butter. Season with salt, to taste.Divide rice between plates. Top with curry.Sprinkle remaining cilantro over top.