Indian Turkey Curry
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Indian Turkey Curry

Indian Turkey Curry

with Sweet Potato on Cilantro Rice

Turkey Curry is quick, simple, and packed with all sorts of Indian flavours! This mild and creamy curry also gets a silky boost from coconut milk, bringing a hint of luxury to your weeknight!

Allergens:
Soy
Wheat
Sulphites

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time10 minutes
DifficultyMedium

Ingredients

serving amount

340 g

Turkey Breast Portions

¾ cup

Basmati Rice

30 g

Ginger

2 unit(s)

Tomato

1 unit(s)

Sweet Potato

1 unit(s)

Yellow Onion

1 tbsp

Indian Spice Mix

(May contain Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)

1 unit(s)

Coconut Milk

7 g

Cilantro

1 tbsp

Soy Sauce

(Contains Soy, Wheat, Sulphites May contain Sesame, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk, Mustard)

Not included in your delivery

2.5 tbsp

Oil*

1 tbsp

Unsalted Butter*

¼ tsp

Salt and Pepper*

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Nutrition Values

Calories700 kcal
Fat26 g
Saturated Fat7 g
Carbohydrate67 g
Sugar1 g
Dietary Fiber4 g
Protein48 g
Cholesterol110 mg
Sodium900 mg
Trans Fat0.3 g
Potassium800 mg
Calcium75 mg
Iron3.5 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.

Utensils

Parchment Paper
Baking Sheet
Medium Pot
Large Non-Stick Pan

Instructions

ROAST SWEET POTATOES
1

Cut sweet potato into 1/2-inch pieces. Toss sweet potato with 1 tbsp oil (dbl for 4ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in the middle of the oven, stirring halfway through, until tender, 18-20 min. Add 1 1/4 cups water (dbl for 4 ppl) in a medium pot. Cover and bring to a boil over high heat.

PREP & COOK RICE
2

While sweet potatoes roast, cut tomatoes into ½-inch pieces. Peel, then finely chop onion. Peel, then mince or grate 1 tbsp ginger (dbl for 4ppl). Roughly chop cilantro. Add rice to the pot of boiling water. Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.

COOK TURKEY
3

While rice cooks, pat turkey dry with paper towels. Season with salt and pepper, then sprinkle with 1 tsp Indian Spice Mix (dbl for 4ppl). Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then turkey. Cook until golden-brown 1-2 min per side. Transfer turkey to the baking sheet with sweet potatoes. Bake, in the middle of the oven, until cooked through, 8-10 min.** (NOTE: For 4 ppl, transfer turkey to a separate baking sheet and bake in the top of the oven).

COOK VEGGIES
4

Heat the same pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then onions and tomatoes. Cook, stirring occasionally, until tender, 3-4 min. Add ginger and remaining Indian Spice Mix. Cook, stirring often, until fragrant, 1-2 min.

START CURRY
5

Add coconut milk, soy sauce and 1/2 cup water (dbl for 4ppl) to the same pan. Bring to a boil over high heat. Once boiling, reduce heat to medium-low. Cook, stirring often, until curry thickens slightly, 4-5 min.

FINISH & SERVE
6

When sweet potatoes are done, stir into coconut mixture. Cook, stirring often, until combined, 1-2 min. Season with salt and pepper. Fluff rice with a fork, then stir in half the cilantro and 1 tbsp butter (dbl for 4 ppl). Season with salt. Thinly slice turkey. Divide rice between plates and top with turkey and sweet potato curry. Sprinkle remaining cilantro over top.