Tandoori Ground Turkey over Basmati Rice
Minty Smashed Cucumber Salad
Cooking time
25 minutes
Servings
2/4
Calories
880 /serving
We’re going high-contrast with this Indian-style classic. Double down on that unmistakable sun-kissed taste and brick-red colour by using both tandoori paste and our From Tandoor to Tannur spice blend for the ground turkey. Then swirl in some yogurt and lemon zest to amp it up before serving over basmati rice. On the other end of the spectrum, the mouth-puckering salad has some crazy crunch with cucumbers (slightly smashed under a knife), radishes and shards of cabbage, all sharpened with fresh mint.
We will send you:
- 285g Ground turkey
- 90g Radishes
- 200g Shredded red cabbage
- 1 Bunch of mint
- 2 Cucumbers
- 1 Lemon
- 1 Onion (or shallot)
- 157g Basmati rice
- 15ml Tandoori paste
- 100g Greek yogurt
- 6g From Tandoor to Tannur spices (garlic purée, sea salt, paprika, ginger purée, chili powder, spearmint flakes, turmeric, black peppercorns, cinnamon, star anise, fennel, coriander, cumin)
Contains: Milk
You will need:
Medium pot
Large pan
Zester
Olive oil
Oil
2 or 4 tbsp Butter
Salt & pepper
Total Fat
44 g
Saturated Fat
14 g
Sodium
870 mg
Total Carbs
86 g
Sugars
10 g
Protein
39 g
Fibres
9 g
Preparation
Cook the rice
Peel, halve and small-dice the onion. In a medium pot, heat a drizzle of oil on medium-high. Cook ½ the onion, 1 to 2 min., until fragrant. Add the rice, 1 ½ cups water (double for 4 portions), ⅓ of the spices and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff and gently stir in 2 tbsp butter (double for 4 portions). Set aside in a warm spot.
Mise en place
While the rice cooks, zest and juice the lemon. Quarter the radishes. Halve the cucumbers lengthwise; using the side of your knife, gently smash down the halves until slightly flattened and cut into large chunks. Pick the mint leaves off the stems; roughly chop the leaves.
Cook the turkey
In a large pan, heat a drizzle of oil on medium-high. Cook the remaining onion, 1 to 2 min., until fragrant. Add the turkey*; season with ½ the remaining spices and S&P. Cook, breaking up the meat, 4 to 6 min., until browned and cooked through. Add the tandoori paste, stirring frequently, 2 to 3 min. Remove from the heat. Stir in the lemon zest and ⅓ of the yogurt until combined.
Make the cucumber salad
While the turkey cooks, in a medium bowl, toss the cucumbers, radishes, cabbage, lemon juice, ½ the mint, the remaining yogurt, 1 tbsp olive oil (double for 4 portions), the remaining spices and S&P until combined.
Plate your dish
Divide the rice between your plates. Top with the turkey and garnish with the remaining mint. Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
