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Tikka masala simmer sauce provides a vibrant twist on the kid classic. Spoon the saucy meat onto crusty rolls, top it with a crunchy, refreshing cilantro slaw, and set out plenty of napkins.
Note: The turkey may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.
Contains: milk, tree nuts, wheat.
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What You Get
Ground turkey (see note below)
Tikka simmer sauce
Jalapeño pepper (optional)
Par-baked ciabatta rolls
What You'll Need
Salt and freshly ground pepper
In a sauté pan over medium-high heat, warm 2 tablespoons olive oil. Add the turkey, using a wooden spoon to break up the larger chunks, and sauté until no longer pink, about 6 minutes. Stir in the tikka simmer sauce, turn down the heat to medium-low, and continue to cook until the flavors blend, 6 minutes longer.
Meanwhile, chop the cilantro, including some of the stems (you should have about ¾ cup). Finely chop half of the jalapeño, if you’d like a little heat. In a bowl, combine the shredded cabbage, half of the cilantro, and the jalapeño. Drizzle with the juice of the lime and 1 tablespoon olive oil, season with salt and pepper, and toss to combine.
When the sloppy joe mixture is ready, remove from the heat and fold in the remaining cilantro. Split the ciabatta rolls in half and toast them.
To build the sandwiches, place the rolls on plates, and pile with the sloppy joe mixture. Top with the cilantro slaw, sprinkle with a few pickled onions, and serve warm.