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Indian Turkey Bowls

Indian Turkey Bowls

with Crispy Chana Dal and Yogurt Sauce
4.0(122)
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
750 kcal
Protein
: 
39g protein
Preparation Time
: 
15 minutes
Difficulty
: 
Medium
Allergens:
  • Soy
  • Milk
  • Sulphites
  • Mustard
  • Peanuts
  • Sesame
  • Sulphites
  • Tree nuts
  • Wheat
  • Milk
  • May contain traces of allergens
  • Fish
  • Soy
  • Egg
  • Crustaceans
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

250 g

Ground Turkey

28 g

Chana Dal

(Contains: Soy May contain traces of: Mustard, Peanuts, Sesame, Sulphites, Tree nuts, Wheat, Milk)

¾ cup

Basmati Rice

113 g

Baby Tomatoes

6 tbsp

Yogurt Sauce

(Contains: Milk)

1 tbsp

White Wine Vinegar

(Contains: Sulphites)

2 tbsp

Curry Paste

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

7 g

Cilantro

56 g

Green Peas

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains: Milk)

0.13 tsp

Pepper*

¼ tsp

Salt*

¼ tsp

Sugar*

1 tbsp

Oil*

Calories750 kcal
Fat32 g
Saturated Fat10 g
Carbohydrate78 g
Sugar5 g
Dietary Fiber6 g
Protein39 g
Cholesterol135 mg
Sodium720 mg
Trans Fat0.4 g
Potassium750 mg
Calcium250 mg
Iron4.5 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.
•Medium Pot
•Measuring Spoons
•Measuring Cups
•Medium Bowl
•Large Non-Stick Pan

Cooking Steps

PDF
Cook rice and peas
1
  • Add rice and peas to the boiling water.
  • 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
2
  • Halve tomatoes.
Season tomatoes
3
  • Add tomatoes, half the vinegar (use all for 4 ppl), 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp (1 tbsp) oil to a medium bowl.
  • Season with salt and pepper, then stir to coat.

 

Cook turkey
4
  • Heat a large non-stick pan over medium-high heat.
  • When the pan is hot, add 1 tbsp (2 tbsp) oil, then turkey.
  • Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.**
  • Add curry paste and 3 tbsp (1/3 cup) water. Cook, stirring often, until fragrant, 1 min.
  • Remove from heat, then season with salt and pepper. Cover to keep warm.
Finish and serve
5
  • Fluff rice and peas with a fork. Stir in 1 tbsp (2 tbsp) butter until melted.
  • Divide rice and peas between bowls.
  • Top with turkey and marinated tomatoes.
  • Drizzle yogurt sauce over top, then sprinkle crispy chana dal and tear cilantro over top.
Meal right image

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