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 • Lemon • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, carob bean gum, xanthan gum, potassium sorbate) (milk) • Parsley • Garlic salt (salt, garlic powder, silicon dioxide).
Allergens
Utensils
Tags
Ground Turkey
250 g
Tikka Sauce
0.25 cup
Tomato
1 unit(s)
Baby Spinach
56 g
Cream Cheese
1 unit(s)
Basmati Rice
0.75 cup
Parsley
7 g
Lemon
0.5 unit(s)
Garlic Salt
1 tsp
Pepper
0.125 tsp
Unsalted Butter
1 tbsp
Salt
0.313 tsp
- Add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. 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 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 heat.
- While the pan heats, thinly slice parsley stems.
- Add turkey, parsley stems and half the garlic salt to a medium bowl. Season with pepper, then combine.
- Form mixture into four 1/2-inch-thick patties (8 patties for 4 ppl).
- When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl until melted.
- Add turkey patties. Pan-fry until cooked through, 3-4 min per side.**
- Remove from heat. Transfer patties to a plate.
- Meanwhile, cut half the lemon (whole lemon for 4 ppl) 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 ppl) 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, stirring occasionally, until sauce thickens slightly, 1-2 min.
- Add spinach. Cook, stirring often, until wilted, 1 min.
- 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.
570
kcal
Calories
18
g
Fat
8
g
Saturated Fat
69
g
Carbohydrate
5
g
Sugar
3
g
Dietary Fiber
33
g
Protein
130
mg
Cholesterol
1300
mg
Sodium
0.5
g
Trans Fat
850
mg
Potassium
175
mg
Calcium
5
mg
Iron
