Spiced Turkey Tikka
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Spiced Turkey Tikka

Spiced Turkey Tikka

with Butternut Squash and Coconut Milk

Aromatics are the key to a flavourful tikka. Tonight's turkey tikka is packed with warming spices and sweet squash. Savoury turkey and rich coconut milk balance out this bright, fragrant curry!

Easy Clean-up
Family Friendly
Quick Prep

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


serving amount

250 g

Ground Turkey

2 tbsp

Indian Spice Blend

165 mL

Coconut Milk

¾ cup

Basmati Rice

170 g

Butternut Squash, cubes

56 g

Red Onion, chopped

113 g

Carrot, chopped

1 tbsp

Garlic Puree

7 g


2 unit


(Contains Milk, Soy, Wheat)

½ cup

Tikka Sauce

(Contains Milk)

Not included in your delivery

1.5 tbsp


0.13 tsp


0.38 tsp



Nutrition Values

Calories1140 kcal
Fat43 g
Saturated Fat19 g
Carbohydrate146 g
Sugar21 g
Dietary Fiber10 g
Protein44 g
Cholesterol110 mg
Sodium1770 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.


Baking Sheet
Parchment Paper
Measuring Spoons
Medium Pot
Measuring Cups
Large Non-Stick Pan
Small Bowl


Roast veggies

Before starting, preheat the oven to 425°F. Wash and dry all produce. Peel, then cut carrot in half lengthwise, then into 1/4-inch half-moons. Add squash, carrots, 1 tsp Indian Spice Blend and 1 tbsp oil (dbl both for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to combine. Roast in the middle of the oven until tender-crisp, 10-12 min.

Cook rice and prep

While the veggies roast, bring 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a boil in a covered medium pot. While water comes to a boil, peel, then mince or grate garlic. Peel, then mince the shallot. Add rice to boiling water, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered

Cook turkey

While the rice cooks, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then turkey and shallots. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper.

Cook aromatics

Reduce heat to medium, then add Indian Spice Blend, tikka sauce and half the garlic to the pan with turkey. Cook, stirring occasionally, until fragrant, 2-3 min.

Finish curry and toast naan

Add coconut milk, roasted veggies, 1/2 cup water (dbl for 4 ppl), salt and pepper to the pan with turkey mixture. Reduce heat to low and cook, stirring often, until the curry thickens slightly, 3-4 min. While curry cooks, heat 1 tbsp butter (dbl for 4 ppl) in the microwave until melted, 30 sec. Add naan directly to another baking sheet. Brush both sides with melted butter and sprinkle with remaining garlic. Bake in the middle of the oven until golden-brown, 5-6 min. (TIP: Keep your eye on naan so they don't burn!)

Finish and Serve

Roughly chop cilantro. Fluff rice with a fork, then stir in half the cilantro and season with salt. Divide rice between plates, then top with spiced turkey curry. Sprinkle remaining cilantro over top. Serve garlic naan on the side for dipping.

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