Skip to main content
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Curried Turkey Bowls

Curried Turkey Bowls

with Basmati Rice, Dried Apricots & Pickled Cabbage

It’s time to talk turkey and take this underrated poultry beyond the Thanksgiving table and deli sandwiches. In this meal, ground turkey is spiced with curry powder, ginger, and fresh chili, then simmered in a creamy sauce with chewy bits of dried apricot. It’s served with a mound of aromatic basmati rice in a bowl. The dish then gets a tangy crunch from pickled red cabbage, which could win a veggie beauty contest with its vibrant pink color. You’d be a jive turkey to miss out on this meal!

Tags:
Spicy
Calorie Smart
Allergens:
Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time10 minutes
DifficultyMedium

Ingredients

serving amount

1 unit

Lemon

2 unit

Scallions

1 thumb

Ginger

1 unit

Chili Pepper

½ cup

Basmati Rice

4 ounce

Shredded Red Cabbage

1 tablespoon

Curry Powder

10 ounce

Ground Turkey

1 teaspoon

Garlic Powder

1 unit

Apricot Jam

2 tablespoon

Sour Cream

(Contains: Milk)

1 ounce

Dried Apricots

1 unit

Chicken Stock Concentrate

Not included in your delivery

1 teaspoon

Cooking Oil

¾ teaspoon

Sugar

Salt

Pepper

sideBannerName

Nutrition Values

/ per serving
Calories640 kcal
Fat21 g
Saturated Fat6 g
Carbohydrate84 g
Sugar25 g
Dietary Fiber6 g
Protein36 g
Cholesterol115 mg
Sodium980 mg
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.

Utensils

Small pot
Medium Bowl
Large Pan

Instructions

Prep
1

• Wash and dry produce. • Quarter lemon. Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate half the ginger (all for 4 servings). Thinly slice chili.

Cook Rice
2

• In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a big pinch of salt. Bring to a boil, then reduce heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

Pickle Cabbage
3

• While rice cooks, in a medium microwave-safe bowl, combine ¾ tsp sugar (1½ tsp for 4 servings) and juice from two lemon wedges (four wedges for 4); stir to dissolve. • Add cabbage and 2 TBSP water (4 TBSP for 4); season with ¼ tsp salt (½ tsp for 4) and pepper. Microwave for 1 minute. Taste and season with salt if needed. Set aside to pickle, stirring occasionally, until ready to serve.

Start Turkey
4

• Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add curry powder and cook, stirring constantly, until fragrant, 30-60 seconds. • Add turkey* and garlic powder; season with salt (we used ¾ tsp; 1½ tsp salt for 4 servings) and pepper. Cook, breaking up meat into pieces, until lightly browned, 2-3 minutes. • Add scallion whites, ½ TBSP minced ginger (1 TBSP for 4), and half the chili. (Use all the chili if you like spicy food, or leave it out if you’re not a fan of heat!) Cook until softened, 2-3 minutes.

Finish Turkey
5

• Stir in jam, sour cream, dried apricots, stock concentrate, ½ cup water (¾ cup for 4 servings), and a squeeze of lemon juice to pan with turkey. Cook until liquid has slightly reduced and turkey is cooked through, 3-5 minutes. • Taste and season with salt and pepper.

Finish & Serve
6

• Fluff rice with a fork; taste and season with salt and pepper. • Divide rice and turkey mixture between bowls. Top with cabbage and garnish with scallion greens. Serve.

This week's must-try HelloFresh recipes

Peruvian-Style Lomo Saltado

Peruvian-Style Lomo Saltado

Enjoy a multi-dish culinary tour of a new destination!
One-Pan Tilapia with Red Beans & Kale

One-Pan Tilapia with Red Beans & Kale

plus Tomato & Lemon
Southwest Chicken & Bacon Cobb Salad

Southwest Chicken & Bacon Cobb Salad

with Blue Cheese Dressing, Guacamole & Tortilla Chips
Warm Lentil, Kale & Feta Salad

Warm Lentil, Kale & Feta Salad

with Sweet Potato, Caramelized Onion Dressing & Cashews
Easy Cheesy Black Bean Quesadillas

Easy Cheesy Black Bean Quesadillas

with Corn Esquites, Sour Cream & Cilantro
Creamy Lemon-Basil Pork Rigatoni

Creamy Lemon-Basil Pork Rigatoni

with Zucchini
Vegan Tex-Mex Black Bean Couscous Bowls

Vegan Tex-Mex Black Bean Couscous Bowls

with Green Bell Pepper, Guacamole & Cilantro
One-Pan Orange Chicken & Broccoli

One-Pan Orange Chicken & Broccoli

with Dark Meat Chicken, Grain Blend & Chili Flakes
Paprika Chicken Tacos with Fresh Salsa

Paprika Chicken Tacos with Fresh Salsa

plus Creamy Slaw, Sour Cream & Tortilla Chips
Roasted Chicken & Crispy Caesar Broccoli

Roasted Chicken & Crispy Caesar Broccoli

with Sweet Potato, Sour Cream & Parmesan
Cheesy Smashed Burgers

Cheesy Smashed Burgers

with Old Bay Fries, Caramelized Onion & Special Sauce
Brown Sugar Bourbon Pork Chops

Brown Sugar Bourbon Pork Chops

with Apple Pan Sauce, Scallion Mashed Potatoes & Green Beans
Dutch Pork Filet with Orange-Dijon Sauce

Dutch Pork Filet with Orange-Dijon Sauce

with Mashed Potatoes, Roasted Carrots & Almonds
Lemony Spaghetti with Brussels Sprouts

Lemony Spaghetti with Brussels Sprouts

sprinkled with Toasted Panko & Scallions
Shawarma-Spiced Chickpea Couscous Bowls

Shawarma-Spiced Chickpea Couscous Bowls

with Roasted Veggies, Pickled Onion & Harissa Yogurt Sauce
Sweet ’n’ Spicy Apricot Pork Chops

Sweet ’n’ Spicy Apricot Pork Chops

with Garlicky Green Beans & Chili-Roasted Carrots
Black Bean & Blue Corn Crunch Burritos

Black Bean & Blue Corn Crunch Burritos

with Pico de Gallo & Lime Crema
Indian-Style Chickpea Coconut Curry

Indian-Style Chickpea Coconut Curry

served with Basmati Rice & topped with Yogurt
Creamy Butternut Squash & Kale Cavatappi

Creamy Butternut Squash & Kale Cavatappi

with Toasted Panko & Parmesan
Thai Coconut Curry Chicken

Thai Coconut Curry Chicken

with Dark Meat Chicken, Bell Pepper & Zesty Rice