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
Allergens:
Milk
The quantities provided above are averages only.
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
1 sachet(s)
Beef Stock
250 grams
Turkey Mince
Not included in your delivery
to taste
Water
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kJ)3052 kJ
Energy (kcal)730 kcal
Fat5.2 g
of which saturates1.7 g
Carbohydrate103.7 g
of which sugars32.2 g
Dietary Fiber11.8 g
Protein56.5 g
Cholesterol0 mg
Salt3.94 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
Cooking Steps
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).
2
- 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.
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 North Indian spice mix to the pan.
- Cook, stirring, until fragrant, 1 min.
4
- 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, 15-20 mins. IMPORTANT: Mince is cooked when no longer pink in the middle.
TIP: Add a splash of water to loosen the sauce if necessary.
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.
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.
