Indian Turkey Bowls
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Indian Turkey Bowls

Indian Turkey Bowls

with Crispy Chana Dal and Yogurt Sauce

This recipe puts a twist on raita with quick-to-tear cilantro and our creamy yogurt sauce. Crispy, crunchy chana dal adds fun to every bite.

Tags:
SuperQuick
Allergens:
Soy
Milk
Sulphites

The quantities provided above are averages only.

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

Preparation Time15 minutes
Cooking Time5 minutes
DifficultyMedium

Ingredients

serving amount
Ground Turkey

250 g

Ground Turkey

Chana Dal

28 g

Chana Dal

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

Basmati Rice

¾ cup

Basmati Rice

Baby Tomatoes

113 g

Baby Tomatoes

Yogurt Sauce

6 tbsp

Yogurt Sauce

(Contains Milk)

White Wine Vinegar

1 tbsp

White Wine Vinegar

(Contains Sulphites)

2 tbsp

Curry Paste

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

Cilantro

7 g

Cilantro

Green Peas

56 g

Green Peas

Not included in your delivery

Unsalted Butter*

1 tbsp

Unsalted Butter*

(Contains Milk)

Pepper*

0.13 tsp

Pepper*

Salt*

¼ tsp

Salt*

Sugar*

¼ tsp

Sugar*

Oil*

1 tbsp

Oil*

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Nutrition Values

Calories750 kcal
Fat32 g
Saturated Fat10 g
Carbohydrate78 g
Sugar5 g
Dietary Fiber6 g
Protein39 g
Cholesterol135 mg
Sodium720 mg
Trans Fat0.4 g
Potassium750 mg
Calcium250 mg
Iron4.5 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.

Utensils

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

Cooking Steps

Cook rice and peas
1
  • Add rice and peas to the boiling water.
  • 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
  • Halve tomatoes.
Season tomatoes
3
  • Add tomatoes, half the vinegar (use all for 4 ppl), 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp (1 tbsp) oil to a medium bowl.
  • Season with salt and pepper, then stir to coat.

 

Cook turkey
4
  • Heat a large non-stick pan over medium-high heat.
  • When the pan is hot, add 1 tbsp (2 tbsp) oil, then turkey.
  • Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.**
  • Add curry paste and 3 tbsp (1/3 cup) water. Cook, stirring often, until fragrant, 1 min.
  • Remove from heat, then season with salt and pepper. Cover to keep warm.
Finish and serve
5
  • Fluff rice and peas with a fork. Stir in 1 tbsp (2 tbsp) butter until melted.
  • Divide rice and peas between bowls.
  • Top with turkey and marinated tomatoes.
  • Drizzle yogurt sauce over top, then sprinkle crispy chana dal and tear cilantro over top.
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