with Golden Rice Pilaf and Creamy Cucumbers
Ingredients: Ground turkey • Basmati rice • Cucumber • Yellow onion • Carrots • Green peas • 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) • Mild curry paste (water, onions, tomato paste, vinegar, vegetable oil, garlic, modified corn starch, garlic powder, salt, curry powder, spices, xanthan gum, citric acid, caramel, potassium sorbate, sodium benzoate) • Beef broth concentrate (beef stock, sugars (maltodextrin, sugar), beef fat, salt, natural flavor, yeast extract, xanthan gum) • Vegetable stock powder (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) (soy, sulphites) • Cumin-turmeric blend (cumin, turmeric, silicon dioxide).
Allergens
Utensils
Tags
Ground Turkey
250 g
Basmati Rice
0.75 cup
Carrot, julienned
56 g
Green Peas
56 g
Onion, sliced
113 g
Yogurt Sauce
3 tbsp
Curry Paste
2 tbsp
Vegetable Stock Powder
7.5 g
Cumin-Turmeric Spice Blend
4 g
Beef Broth Concentrate
1 unit(s)
Mini Cucumber
2 unit(s)
Butter
1 tbsp
Salt
0.25 tsp
Oil
1 tsp
Sugar
0.25 tsp
Pepper
0.25 tsp
- Before starting, to a medium pot, add 1 1/2 cups (3 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high. Wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, add rice, carrots, vegetable stock powder and half the Cumin-Turmeric Spice Blend.
- Stir to combine, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and liquid is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, thinly slice cucumbers.
- To a small bowl, add cucumbers and half the yogurt sauce. Season with salt and pepper. Stir to coat.
- Heat a large non-stick pan over high.
- When the pan is hot, add 1 tsp (2 tsp) oil, then turkey, onions and peas.
- Season with salt and pepper. Cook for 4-5 min, breaking up turkey into smaller pieces, until no pink remains.**
- Reduce heat to medium. Add curry paste, broth concentrate, remaining Cumin-Turmeric Spice Blend, 1/4 tsp (1/2 tsp) sugar and 1/3 cup (2/3 cup) water.
- Cook for 1 min, stirring often, until fragrant. Season with salt and pepper.
- Fluff rice with fork, then divide between bowls.
- Top with turkey and cucumbers.
- Drizzle remaining yogurt sauce over top of turkey.
If you've opted to get turkey, cook in the same way the recipe instructs you to cook beef.**
660
kcal
Calories
20
g
Fat
7
g
Saturated Fat
82
g
Carbohydrate
9
g
Sugar
6
g
Dietary Fiber
37
g
Protein
115
mg
Cholesterol
1340
mg
Sodium
0.3
g
Trans Fat
900
mg
Potassium
125
mg
Calcium
4.5
mg
Iron
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