with Parsley Rice
Flecks of cilantro stems don't just make these turkey patties look pretty, they also add a ton of flavour. Tikka sauce blends beautifully with cream cheese to give this curry a velvety texture without the heaviness. Calorie Smart (650kcal or less) is based on a per-serving calculation of the recipe's kilocalorie amount. Ingredients: Ground turkey • Basmati rice • Roma tomatoes • Tikka curry sauce (water, tomato paste, onions, sugar, modified milk ingredients, soybean oil, vinegar, modified corn starch, salt, garlic, canola oil, concentrated lemon juice, garlic powder, onion powder, seasoning, spices, polysorbate 60, xanthan gum, citric acid, potassium sorbate, sodium benzoate) (milk) • Spinach • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) (milk) • Lemon • Parsley • Garlic salt (salt, garlic powder, silicon dioxide).
Allergens
Utensils
Tags
Ground Turkey
250 g
Tikka Sauce
0.25 cup
Tomato
1 unit
Baby Spinach
56 g
Cream Cheese
2 unit
Basmati Rice
0.75 cup
Parsley
7 g
Lemon
0.5 unit
Garlic Salt
4 g
Pepper
0.125 tsp
Unsalted Butter
1 tbsp
Salt
0.313 tsp
- Before starting, wash and dry all produce.
- To a medium pot, add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high heat.
- Meanwhile, using a strainer, rinse rice until water runs clear.
- Once boiling, reduce heat to low. Cover and cook for 12-14 min, until rice is tender and liquid is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, heat a large non-stick pan over medium.
- While the pan heats, thinly slice parsley stems.
- To a medium bowl, add turkey, parsley stems and half the garlic salt. Season with pepper, then combine.
- Form mixture into four 1/2-inch-thick patties (8 patties for 4 servings).
- When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl until melted.
- Add turkey patties. Pan-fry for 3-4 min per side, until cooked through.**
- Remove from heat. Transfer patties to a plate.
- Meanwhile, cut half the lemon (use whole lemon for 4 servings) into wedges.
- Roughly chop parsley.
- Roughly chop spinach.
- Cut tomato into 1/2-inch pieces.
- When patties are done, with the pan still off heat, stir in cream cheese, half the tikka sauce (use all for 4 servings) and 1/4 cup (1/2 cup) water.
- Return the pan to medium. Bring to a simmer, stirring often to combine.
- Once simmering, stir in tomatoes. Simmer for 1-2 min, stirring occasionally, until sauce thickens slightly.
- Add spinach. Cook for 1 min, stirring often, until wilted.
- Season with pepper and remaining garlic salt.
- Return turkey patties to the pan. Gently stir to warm through, 1 min. (TIP: If sauce gets too thick, add water, 1 tbsp at a time, until you reach desired consistency.)
- Season with salt and pepper.
- Add half the parsley to the pot with rice, then fluff with a fork. (TIP: Add 1 tbsp [2 tbsp] butter, then fluff until melted, if desired.)
- Divide parsley rice between plates.
- Spoon sauce over rice. Top with turkey patties.
- Sprinkle with remaining parsley.
- Squeeze a lemon wedge over top, if desired.
590
kcal
Calories
20
g
Fat
9
g
Saturated Fat
70
g
Carbohydrate
6
g
Sugar
3
g
Dietary Fiber
34
g
Protein
135
mg
Cholesterol
1330
mg
Sodium
0.5
g
Trans Fat
900
mg
Potassium
175
mg
Calcium
5
mg
Iron
