with Sweet Potatoes and Butter Rice
Turkey curry is quick, simple and packed with bold, Indian-inspired flavours! This creamy curry also gets a silky boost from coconut milk, bringing a hint of luxury to your weeknight!
Allergens
Utensils
Tags
Ground Turkey
250 g
Basmati Rice
0.75 cup
Ginger-Garlic Puree
2 tbsp
Tomato
2 unit(s)
Sweet Potato
1 unit(s)
Onion, chopped
56 g
Indian Spice Mix
1 tbsp
Coconut Milk
1 unit(s)
Green Onion
2 unit(s)
Soy Sauce
1 tbsp
Curry Paste
2 tbsp
Pepper
0.125 tsp
Salt
0.125 tsp
Oil
2 tbsp
Unsalted Butter
1 tbsp
- Cut sweet potato into 1/2-inch pieces.
- Add sweet potatoes and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven, stirring halfway through, until tender and golden-brown, 18-20 min.
- Meanwhile, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot.
- Cover and bring to a boil over high heat.
- Cut tomatoes into 1/2-inch pieces.
- Thinly slice green onions.
- Add rice to the boiling water. Reduce heat to low.
- Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
- Remove the pot from heat. Set aside, still covered.
- Meanwhile, heat a large non-stick pan over high heat.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then turkey and onions.
- Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.**
- Season with salt and pepper.
- Reduce heat to medium, then add tomatoes to the pan with turkey.
- Cook, stirring occasionally, until tender, 3-4 min.
- Add curry paste, Indian Spice Mix and half the ginger-garlic puree (use all for 4 ppl).
- Cook, stirring often, until fragrant, 1-2 min.
- Add coconut milk, soy sauce and 1/4 cup water (use same for 4 ppl) to the pan. Bring to a boil over high.
- Once boiling, reduce heat to medium-low.
- Cook, stirring often, until curry thickens slightly, 4-5 min.
- Add roasted sweet potatoes to curry. Cook, stirring often, until combined, 1-2 min. Season with pepper, to taste.
- Fluff rice with a fork, then stir in half the green onions and 1 tbsp (2 tbsp) butter.
- Divide rice between plates. Top with curry.
- Sprinkle remaining green onions over top.
960
kcal
Calories
50
g
Fat
26
g
Saturated Fat
93
g
Carbohydrate
10
g
Sugar
9
g
Dietary Fiber
36
g
Protein
125
mg
Cholesterol
900
mg
Sodium
0.4
g
Trans Fat
1300
mg
Potassium
200
mg
Calcium
7.5
mg
Iron
with Sweet Potatoes and Butter Rice
with Sweet Potatoes and Butter Rice
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