Indian Turkey Curry
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Indian Turkey Curry

Indian Turkey Curry

with Roasted Squash 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 Time
DifficultyMedium

Ingredients

serving amount

340 g

Turkey Strips

¾ cup

Basmati Rice

30 g

Ginger

7 g

Cilantro

2 unit(s)

Tomato

170 g

Butternut Squash, cubes

56 g

Yellow Onion, chopped

1 tbsp

Indian Spice Mix

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

1 unit(s)

Coconut Milk

1 tbsp

Soy Sauce

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

Not included in your delivery

¼ tsp

Salt and Pepper*

1 tbsp

Butter*

2.5 tbsp

Oil*

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Nutrition Values

Calories490 kcal
Fat24 g
Saturated Fat6 g
Carbohydrate64 g
Sugar0 g
Dietary Fiber3 g
Protein8 g
Cholesterol15 mg
Sodium880 mg
Trans Fat0.3 g
Potassium150 mg
Calcium50 mg
Iron3 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
Large Non-Stick Pan

Instructions

ROAST SQUASH
1

Toss squash with 1 tbsp oil (dbl for 4ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in middle of 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 squash roasts, cut tomatoes into ½-inch pieces. 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 and cut any large strips in half. Season with salt and pepper. Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4ppl) then turkey. Cook, stirring occasionally, until browned, 4-6 min. **Remove pan from the heat then transfer turkey to a plate.

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 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 squash is done, stir squash and turkey into coconut mixture. Cook, stirring often, until heated through, 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. Divide rice between plates and top with turkey and squash curry. Sprinkle over remaining cilantro.