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!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
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
10 g
Indian Spice Mix
(May contain Sesame, Soy, Tree nuts, Sulphites, Mustard, Triticale, Milk, Peanuts, Wheat)
1 unit(s)
Coconut Milk
1 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat May contain Crustaceans, Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites, Wheat)
Not included in your delivery
¼ tsp
Salt and Pepper*
1 tbsp
Butter*
2.5 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
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.
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.
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.
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.
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.
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.