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.
Ingredients
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
Mirepoix
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
Cilantro
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
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- 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.
- 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.**
- 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.
- 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.
- 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.