Indian Turkey Bowls
with Crispy Chana Dal and Yogurt Sauce
This recipe puts a twist on raita with quick-to-tear cilantro and our creamy yogurt sauce. Crispy, crunchy chana dal adds fun to every bite.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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*
Nutrition Values
Utensils
Cooking Steps
- 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.
- Halve tomatoes.
- 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.
- 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.
- 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.
