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!
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.
Ingredients
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*
Nutrition Values
Utensils
Cooking Steps
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.
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.
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.
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.
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.
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.
