Turkey Rice Bowls with Peas and Tomatoes
and Raita-Inspired Yogurt Sauce- Milk
- Sulphites
- Wheat
- May contain traces of allergens
- Egg
- Fish
- Milk
- Mustard
- Sesame
- Soy
- Wheat
- Gluten
- Crustaceans
- Sulphites
- Tree nuts
Our cilantro-topped take on raita — a creamy, cooling side often served with spicy Indian dishes — is the star of this dish. Served over curry-spiced turkey and basmati rice, it truly makes this dish something special on a chilly weeknight. Ingredients: Ground turkey • Basmati rice • Baby tomatoes • Yogurt sauce (cream, pasteurized milk, milk protein concentrate, yogurt (partly skimmed milk, skim milk powder, bacterial culture), sour cream (milk ingredients, modified corn starch, guar gum, carrageenan, locust bean gum, sodium citrate, bacterial culture), cucumber, garlic, lemon, vinegar, modified cornstarch, water, canola oil, salt, white pepper, herbs, potassium sorbate) (milk) • Green peas • Mild curry paste (water, onions, tomato paste, vinegar, vegetable oil, garlic, modified corn starch, garlic powder, salt, curry powder, spices, xanthan gum, citric acid, caramel, potassium sorbate, sodium benzoate) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Cilantro.
Ingredients
250 g
Ground Turkey
¾ cup
Basmati Rice
113 g
Baby Tomatoes
6 tbsp
Yogurt Sauce
(Contains: Milk)
1 tbsp
White Wine Vinegar
(Contains: Sulphites May be present: Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)
2 tbsp
Curry Paste
(May be present: Mustard, Milk, Fish, Gluten, Soy, Crustaceans, Egg, Sesame, Sulphites, Wheat, Tree nuts)
7 g
Cilantro
56 g
Green Peas
28 g
Crispy Shallots
(Contains: Wheat May be present: Gluten)
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
- Before starting, wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- To a medium pot, add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high heat.
- Add rice and peas to the boiling water.
- Reduce heat to low. Cover and cook 12-14 min, until rice is tender and liquid is absorbed.
- Remove from heat. Set aside, still covered.
- Halve tomatoes.
- To a medium bowl, add tomatoes, half the vinegar (use all for 4 servings), 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp (1 tbsp) oil.
- Season with salt and pepper, then stir to coat.
- Heat a large non-stick pan over medium-high.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then turkey.
- Cook for 4-5 min, breaking up turkey into smaller pieces, until no pink remains.**
- Add curry paste and 3 tbsp (1/3 cup) water. Cook for 1 min, stirring often, until fragrant.
- 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 with yogurt sauce, then tear and sprinkle cilantro over top. Sprinkle crispy shallots over the entire plate.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: The yogurt sauce provided a nice balance to the curry, though some found it a bit spicy.
- Ease of prep: Consider cooking the rice at a slightly higher temperature if it's not done after the recommended time.
- Portions: Some found the portion size too small for their needs.
