with Sweet Potatoes and Basmati 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 red 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
27
g
Saturated Fat
93
g
Carbohydrate
10
g
Sugar
10
g
Dietary Fiber
37
g
Protein
125
mg
Cholesterol
1120
mg
Sodium
0.4
g
Trans Fat
1150
mg
Potassium
200
mg
Calcium
6.5
mg
Iron
with Sweet Potatoes and Basmati Rice
with Sweet Potatoes and Butter Rice
with Sweet Potatoes and Basmati Rice
with Sweet Potatoes and Butter Rice
