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
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
250 g
Ground Turkey
28 g
Chana Dal
(Contains Soy May contain Mustard, Peanuts, Sesame, Sulphites, Tree nuts, Wheat, Milk)
¾ cup
Basmati Rice
113 g
Baby Tomatoes
6 tbsp
Yogurt Sauce
(Contains Milk)
1 tbsp
White Wine Vinegar
(Contains Sulphites)
2 tbsp
Curry Paste
(May contain Sulphites, Mustard, Fish, Soy, Sesame, Egg, Wheat, Milk, Crustaceans)
7 g
Cilantro
56 g
Green Peas
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Pepper*
¼ tsp
Salt*
¼ tsp
Sugar*
1 tbsp
Oil*
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
Instructions
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.
2
- Halve 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.
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.
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.
