Indian Turkey Bowls
with Crispy Chana Dal and Yogurt Sauce
This recipe takes a twist on raita with quick-to-tear cilantro and our creamy yogurt sauce. Crispy crunchy chana dal adds fun to every bite.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Turkey
¾ cup
Basmati Rice
113 g
Baby Tomatoes
6 tbsp
Yogurt Sauce
(Contains Milk)
½ tbsp
White Wine Vinegar
(Contains Sulphites)
2 tbsp
Curry Paste
7 g
Cilantro
28 g
Crispy Chana Dal Mix
(Contains Soy)
56 g
Green Peas
Not included in your delivery
1 tbsp
Oil*
1 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Sugar*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, add 1 1/4 cups (2 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.Wash and dry all produce. 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, to taste. 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.
