with Spinach, Peppers and Buttery Bulgur
Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount. Ingredients: Ground turkey • Sweet bell pepper • Bulgur wheat (durum wheat semolina) (wheat) • Spinach • Yogurt sauce (cream, pasteurized milk, milk protein concentrate, yogurt (partly skimmed milk, skim milk powder, bacterial culture), sour cream (milk ingredients, modified corn starch, guar gum, carrageenan, locust bean gum, sodium citrate, bacterial culture), cucumber, garlic, lemon, vinegar, modified cornstarch, water, canola oil, salt, white pepper, herbs, potassium sorbate) (milk) • Green onion • Indian spice blend (coriander, turmeric, cumin, salt, spices, onion powder, garlic powder, mustard ground, black pepper, chili powder, chili flakes, canola oil, silicon dioxide) (mustard) • Chicken stock powder (salt, sugars (dextrose, corn syrup solids, sugar), chicken fat, corn starch, hydrolyzed vegetable proteins(corn, soy), dehydrated onion, yeast extract, spices and herb, spice extracts, dehydrated chicken, citric acid, turmeric extract, turmeric, disodium inosinate, disodium guanylate, natural flavour) (soy).
Allergens
Utensils
Tags
Ground Turkey
250 g
Indian Spice Mix
9 g
Baby Spinach
56 g
Sweet Bell Pepper
1 unit(s)
Green Onion
2 unit(s)
Bulgur Wheat
0.5 cup
Yogurt Sauce
3 tbsp
Chicken Stock Powder
7.5 g
Butter
1 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, wash and dry all produce.
- To a medium pot, add 2/3 cup (1 cup) water, stock powder and 1/2 tsp (1 tsp) salt. Cover and bring to a boil over high.
- Once boiling, stir in bulgur until water returns to a boil. Cover and remove from heat. Let stand for 16-18 min, until bulgur is tender and liquid is absorbed.
- Meanwhile, core, then cut pepper into 1/4-inch pieces.
- Roughly chop spinach.
- Thinly slice green onions.
- Heat a large non-stick pan over medium-high.
- When hot, add turkey to the dry pan. Cook for 3-4 min, breaking up turkey into smaller pieces, until no pink remains.** Season with salt and pepper.
- Add peppers. Cook for 3-4 min, stirring occasionally, until tender-crisp.
- Reduce heat to medium.
- Add Indian Spice Mix. Cook for 1 min, stirring constantly, until fragrant.
- Add 1/2 cup (1 cup) water. Cook for 1-2 min, stirring occasionally, until thickened slightly.
- Add spinach. Stir for 30 sec, until spinach is wilted.
- Season with salt and pepper.
- Fluff bulgur with a fork, then stir in 1 tbsp (2 tbsp) butter. Stir in half the green onions.
- Divide bulgur between bowls.
- Top with turkey curry.
- Sprinkle with remaining green onions.
- Dollop yogurt sauce over top.
If you've opted to get turkey, cook in the same way the recipe instructs you to cook pork.**
490
kcal
Calories
17
g
Fat
6
g
Saturated Fat
50
g
Carbohydrate
4
g
Sugar
8
g
Dietary Fiber
36
g
Protein
115
mg
Cholesterol
1040
mg
Sodium
0.3
g
Trans Fat
1000
mg
Potassium
150
mg
Calcium
4
mg
Iron
with Spinach, Peppers and Buttery Bulgur
