avec patates douces et riz basmati
Ce cari de dinde est rapide et facile à préparer, et il regorge des saveurs audacieuses de la cuisine indienne! Le lait de coco apporte une touche crémeuse et veloutée à ce délicieux souper de semaine!
Allergens
Utensils
Tags
Dinde hachée
250 g
Riz basmati
0.75 cup
Purée de gingembre et d’ail
2 tbsp
Tomato
2 unit(s)
Patates douces
1 unit(s)
Oignon, haché
56 g
Mélange d'épices à l'indienne
1 tbsp
Lait de coco
1 unit(s)
Oignons verts
2 unit(s)
Sauce soja
1 tbsp
Pâte de cari
2 tbsp
Poivre
0.125 tsp
Sel
0.125 tsp
Huile
2 tbsp
Beurre non salé
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
avec patates douces et riz au beurre
avec patates douces et riz au beurre
avec patates douces et riz au beurre
avec quartiers de pommes de terre et sauce ranch
avec salade de boulgour tiède et sauce Baja
