Curried Turkey Bowls
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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!

Calorie Smart

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

Total Time30 minutes
Prep Time10 minutes


serving amount

1 unit


2 unit


1 thumb


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





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.


Small pot
Medium Bowl
Large Pan



• 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

• 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

• 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

• 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

• 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

• 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.