North Indian Turkey Curry
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North Indian Turkey Curry

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!

Tags:
Quick
Discovery
Allergens:
Milk
Barley
Wheat
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

150 grams

Rice

1 unit(s)

Onion

1 pack(s)

Lentils

1 pack(s)

Passata

60 grams

Baby Spinach

2 sachet(s)

North Indian Style Spice Mix

75 grams

Yoghurt

(Contains Milk)

1 unit(s)

Chilli

1 unit(s)

Garlic

250 grams

Turkey Mince

1 sachet(s)

Korma Curry Paste

1 sachet(s)

Chicken Stock

(Contains Barley, Wheat)

Not included in your delivery

to taste

Water

to taste

Salt

to taste

Pepper

to taste

Oil

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Nutrition Values

Energy (kJ)3240 kJ
Energy (kcal)774 kcal
Fat7.7 g
of which saturates2.4 g
Carbohydrate107.9 g
of which sugars34.5 g
Dietary Fiber11.8 g
Protein57.7 g
Cholesterol0 mg
Salt4.55 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Sieve
Grater
Pot with Lid

Instructions

Cook the Rice
1
  • 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).
Fry the Turkey
2
  • Place a pan over medium-high heat with a drizzle of oil
  • Once hot, fry the turkey mince until browned, 5-6 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.
Season the Mince
3
  • 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 Korma paste, North Indian spice mix to the pan.
  • Cook, stirring, until fragrant, 1 min.
Simmer the Sauce
4
  • Add 100ml water (double for 4p), stock, 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.

Wilt the Spinach
5
  • 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.
Garnish and Serve
6
  • 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.