North Indian Turkey Curry
with lentils and wilted spinach
This dish's nutritious turkey mince and simmered lentils are seasoned with a brilliant blend of spices typically found in North Indian cuisine. Fenugreek, turmeric and ground coriander all make an appearance!
North Indian Style Spice Mix
Not included in your delivery
- Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium and cover with the lid.
- Cook for 10 mins, then remove the pot from the heat.
- Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
- Place a pan over medium-high heat with a drizzle of oil.
- Once hot, fry the turkey mince until browned, 6-8 mins. IMPORTANT: Wash hands and equipment after handling raw meat. Use a spoon to break it up as it cooks.
- Meanwhile, halve, peel and chop the onion into small pieces.
- Peel and grate the garlic (or use a garlic press).
- Once the mince is cooked, add the onion and garlic and fry until starting to soften, 3-4 mins.
- Meanwhile, finely chop the chilli.
- Drain and rinse the lentils in a sieve.
- Once the onion has softened, add the chilli (use less if you don't like spice) and North Indian spice mix to the pan.
- Cook, stirring, until fragrant, 1 min.
- Add 100ml water (double for 4p), stock powder, passata and lentils to the pan.
- Season with salt and pepper.
- Stir everything together and simmer until thickened, 4-5 mins. IMPORTANT: Mince is cooked when no longer pink in the middle.
TIP: Add a splash of water to loosen the sauce if necessary.
- Add the spinach to the pan, a handful at a time.
- Cook, stirring, until wilted and piping hot, 2-3 mins.
- Taste and add more salt and pepper if desired.
- Fluff up the rice with a fork and divide between bowls.
- Top with the turkey and lentil curry.
- Finish with a dollop of cooling yoghurt.