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Turkey Curry and Crispy Chana Dal
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Turkey Curry and Crispy Chana Dal

Turkey Curry and Crispy Chana Dal

with Buttered Cilantro Rice

You'll be amazed at how much flavour is infused in this curry dish by marinating the turkey mixture with herbs and spices, then cooking it in creamy tikka sauce. To finish off this easy breezy meal, everything gets spooned over buttery cilantro rice with a sprinkle of crispy chana dal for extra flavour and crunch!

Tags:
Quick
Allergens:
Milk
Soy

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Ground Turkey

1 tbsp

Dal Spice Blend

½ cup

Tikka Sauce

(Contains Milk)

¾ cup

Basmati Rice

56 g

Baby Spinach

113 g

Carrot, chopped

28 g

Chana Dal

(Contains Soy May contain Egg, Tree nuts)

43 g

Cream Cheese

(Contains Milk)

7 g

Cilantro

1 tbsp

Chicken Stock Powder

(Contains Soy)

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

0.38 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories800 kcal
Fat33 g
Saturated Fat14 g
Carbohydrate89 g
Sugar11 g
Dietary Fiber7 g
Protein38 g
Cholesterol160 mg
Sodium1740 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

Medium Pot
Measuring Cups
Measuring Spoons
Large Bowl
Large Non-Stick Pan

Instructions

Cook rice
1

Wash and dry all produce. Add rice, stock powder and 1 1/4 cups (2 1/2 cups) water to a medium pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove from heat. Set aside, still covered.

Prep
2

Meanwhile, heat a large non-stick pan over medium-high heat.Strip leaves from cilantro stems. Thinly slice stems, then roughly chop leaves, keeping stems and leaves separate.Add turkey, cilantro stems, 1/4 tsp (1/2 tsp) salt and 2 tsp (4 tsp) Dal Spice Blend to a large bowl. Season with pepper, then combine.

Cook carrots and prep spinach
3

When the pan is hot, add carrots, 1/3 cup (2/3 cup) water, then 1 tbsp (2 tbsp) butter. Season with salt and pepper. Cook, stirring occasionally, until water evaporates, 4-5 min.While carrots cook, roughly chop spinach.

Cook turkey
4

Add turkey mixture to the pan with carrots, then reduce heat to medium. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.** Sprinkle remaining Dal Spice Blend over the pan, then add tikka sauce and cream cheese. Cook, mixing cream cheese into mixture, until almost combined and sauce is fragrant, 30 sec-1 min.

Finish tikka sauce
5

Add 1 cup water (1 1/2 cups) to the pan. Cook, stirring often, until sauce comes to a simmer. Simmer, stirring occasionally, until sauce thickens slightly and carrots are tender, 3-4 min.Add spinach. Cook, stirring gently, until spinach wilts, 1 min. Season with salt and pepper, to taste.

Finish and serve
6

Add remaining cilantro and 1 tbsp (2 tbsp) butter to the pot with rice. Fluff with a fork until butter melts.Divide rice between bowls. Spoon turkey and tikka sauce over top.Sprinkle chana dal over plate.