Indian Turkey Curry

Name: Indian Turkey Curry with Roasted Squash on Cilantro Rice
Total time: 30 min
Yield: 2
Cuisine: Indienne
Ingredients: 340 g Lanières de dinde; ¾ tasse(s) Riz basmati; 30 g Gingembre; 7 g Coriandre; 2 pièce(s) Tomate; 170 g Courge musquée, en dés; 56 g Oignon, haché; 10 g Mélange d'épices indien; 1 pièce(s) Lait de coco; 1 cs Sauce soya; ¼ cc Sel et Poivre*; 1 cs Beurre*; 2.5 cs Huile*

with Roasted Squash on Cilantro Rice

Accompagnements gratuits à vie + jusqu’à 20 repas gratuits!

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!

Allergènes:

Soya

•Sulfites

•Blé

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation30 minutes

Temps de cuisson

DifficultéMoyen

Ingrédients

quantité par portion

340 g

Lanières de dinde

¾ tasse(s)

Riz basmati

30 g

Gingembre

7 g

Coriandre

2 pièce(s)

Tomate

170 g

Courge musquée, en dés

56 g

Oignon, haché

10 g

Mélange d'épices indien

(Peut contenir: Sésame, Soya, Noix, Sulfites, Moutarde, Triticale, Lait, Arachides, Blé)

1 pièce(s)

Lait de coco

1 cs

Sauce soya

(Contient: Soya, Sulfites, Blé Peut contenir: Crustacés, Oeuf, Poisson, Lait, Moutarde, Noix, Sésame, Soya, Sulfites, Blé)

Pas inclus dans votre livraison

¼ cc

Sel et Poivre*

1 cs

Beurre*

2.5 cs

Huile*

Informations nutritionnelles

Énergie (kcal)490 kcal

Graisses24 g

dont saturés6 g

Glucides64 g

dont sucres1 g

Fibres2 g

Protéines6 g

Cholestérol15 mg

Sel690 mg

Gras Trans0.3 g

Potassium175 mg

Calcium40 mg

Fer1.8 mg

Ustensiles

•Papier sulfurisé

•Plaque de cuisson

•Grande poêle antiadhésive

Instructions

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.