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 meal, everything gets spooned over buttery cilantro rice with a sprinkle of crispy chana dal for extra flavour and crunch!


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

Preparation Time20 minutes
Cooking Time8 minutes


serving amount

250 g

Ground Turkey

1 tbsp

Dal Spice Blend

(May contain Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy)

½ cup

Tikka Sauce

(Contains Milk May contain Sulphites, Wheat, Crustaceans, Egg, Fish, Mustard, Sesame, Soy)

¾ cup

Basmati Rice

56 g

Baby Spinach

113 g


56 g

Chana Dal

(Contains Soy May contain Mustard, Peanuts, Sesame, Sulphites, Tree nuts, Wheat, Milk)

1 unit(s)

Cream Cheese

(Contains Milk)

7 g


1 tbsp

Chicken Stock Powder

(Contains Soy May contain Sesame, Sulphites, Wheat, Egg, Fish, Milk, Mustard)

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp


0.13 tsp



Nutrition Values

Calories820 kcal
Fat32 g
Saturated Fat12 g
Carbohydrate94 g
Sugar10 g
Dietary Fiber9 g
Protein39 g
Cholesterol145 mg
Sodium1480 mg
Trans Fat1 g
Potassium1000 mg
Calcium250 mg
Iron5.5 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.


Medium Pot
Measuring Spoons
Measuring Cups
Large Non-Stick Pan


Cook rice
  • 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.
  • 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.
Cook  turkey and veggies
  • When the pan is hot, add 1 tbsp butter (2 tbsp) then, mirepoix, cilantro stems and turkey. Season with salt and pepper.
  • Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.** 
Start tikka sauce
  • Add Dal Spice Blend to the turkey. Cook, stirring to coat, 1 min.
  • Add tikka sauce and cream cheese. Cook, stirring often, until cream cheese melts, 1 min. 
Finish tikka sauce
  • Add 1 cup (1 1/2 cups) water to the pan. Cook, stirring often, until sauce comes to a simmer.
  • When simmering, cook, stirring occasionally, until sauce thickens slightly, 5-6 min.
  • Add spinach. Cook, stirring gently, until spinach wilts, 1 min. Season with salt and pepper, to taste.
Finish and serve
  • Add cilantro leaves 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 plates.