Nutritionist's Pick Curry-Tamarind Turkey
with Broccoli and Cashews- Mustard
- Wheat
- Sulphites
- Soy
- Cashews
- Fish
- Mustard
- Sesame
- Soy
- Sulphites
- Peanuts
- Milk
- Tree nuts
- Egg
- Crustaceans
- Wheat
- May contain traces of allergens
Ingredients: Broccoli • Ground turkey • Zucchini • Ginger • Tamarind sauce (water, sugars (date puree, sugar), tamarind paste, modified cornstarch, white vinegar, salt, spices, black salt, sodium benzoate, natural flavour, sunset yellow FCF) • Cashews • Soy sauce (soy, sulphites, wheat) (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) • Curry powder (mustard) (cumin, coriander, mustard, turmeric, fenugreek, black pepper, ginger powder, dehydrated garlic powder, chili, cardamom).
Ingredients
250 g
Ground Turkey
227 g
Broccoli
1 unit(s)
Zucchini
¾ cup
Jasmine Rice
(May be present: Fish, Mustard, Sesame, Soy, Sulphites, Peanuts, Milk, Tree nuts, Egg, Crustaceans, Wheat)
30 g
Ginger
7 g
Curry Powder
(Contains: Mustard)
1 unit(s)
Tamarind Sauce
½ tbsp
Soy Sauce
(Contains: Wheat, Sulphites, Soy May be present: Fish, Milk, Mustard, Sesame, Wheat, Egg)
28 g
Cashews, chopped
(Contains: Cashews May be present: Soy, Sulphites, Wheat, Egg, Milk, Mustard, Peanuts, Sesame)
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, add 1 1/4 cups ( 2 1/2cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
- Wash and dry all produce.
- Heat a large non-stick pan over medium-high,
- While pan heats, cut broccoli into 1-inch pieces.
- Quarter zucchini lengthwise, then cut into 1/2-inch quarter-moons.
- When hot, add 1 tbsp (2 tbsp) oil, broccoli, zucchini and 1/4 cup water (use the same for 4 servings).
- Cook for 3-5 min, stirring often, until tender-crisp. Season with salt and pepper. Transfer to a plate.
- While veggies cook, peel, then mince or grate ginger.
- Reheat the pan over medium-high.
- When hot, add beef, ginger and curry powder to dry pan. Cook for 4-5 min, breaking up beef into smaller pieces, until no pink remains.**
- Carefully drain and discard excess fat.
- Remove from heat. Stir in tamarind sauce, soy sauce and 2 tbsp water (use the same for 4 servings).
- Fluff rice with a fork.
- Divide rice between bowls.
- Top with veggies and beef.
- Sprinkle cashews over top.
