Large pan of turkey keema curry with a spoon

Turkey keema curry

Name: Turkey keema curry
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: Serves 4
Ingredients: 1 tbsp vegetable oil; 500g turkey breast mince; 1 onion finely chopped; 3 cloves garlic finely chopped; a thumb-sized piece ginger finely chopped; 2 green chillies finely chopped; 2 tsp ground cumin; 2 tsp ground coriander; 1 tsp ground turmeric; 400ml chicken stock; 250g frozen peas; a small bunch coriander finely chopped; ½ lemon juiced; 4 rotis warmed; 200g cherry tomatoes halved; 1 onion thinly sliced; ½ lemon juiced; a thumb-sized piece ginger finely grated

Adam Bush

Published: May 30, 2019 at 4:36 PM

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Serves 4

Easy

Prep: 15 mins

Cook: 45 mins

A star rating of 5 out of 5.3 ratingsRate

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Packed with fresh and zingy flavours and plenty of punchy spices, this low-calorie, high-protein Indian turkey mince curry makes an easy midweek meal

High protein

Low calorie

Low fat

Skip to ingredients

Alternatives

Complete the dish

Try our keema curry recipe then check out our turkey curry, chicken madras, mutton keema, venison keema curry and more easy curry recipes. We've also got plenty more turkey mince recipes for you to try including our healthy turkey stir-fry, healthy turkey burgers and turkey ragu.

Ingredients

Nutrition

1 tbsp vegetable oil
500g turkey breast mince
1 onion

finely chopped
3 cloves garlic

finely chopped
a thumb-sized piece ginger

finely chopped
2 green chillies

finely chopped
2 tsp ground cumin
2 tsp ground coriander
1 tsp ground turmeric
400ml chicken stock
250g frozen peas
a small bunch coriander

finely chopped
½ lemon

juiced
4 rotis

warmed

TOMATO SALAD

200g cherry tomatoes

halved
1 onion

thinly sliced
½ lemon

juiced
a thumb-sized piece ginger

finely grated

Nutrition: per serving

kcal441

low
fat9.2g

low
saturates2.6g
carbs42.2g
sugars11.4g
fibre7.9g
protein43.2g

high
salt1.7g

Method

step 1

Heat the vegetable oil in a frying pan and cook the turkey mince over a high heat for 5 minutes until it's starting to brown and the liquid has evaporated. Turn the heat down, add the onion with a pinch of salt and cook for 5 minutes until beginning to soften. Add the garlic, ginger and chillies, and cook for a further 5 minutes until the onion has softened. Stir in the spices and cook for 2 minutes, then pour in the stock and simmer for 20 minutes. Add the peas and cook for 5 minutes, then add the coriander, lemon juice and season.
step 2

Toss the salad ingredients together with some seasoning, then spoon the kheema matar into bowls and serve with the rotis and tomato salad alongside.

Discover more of our best low-calorie curry recipes...

Authors

Adam Bush Chef Portrait

Adam BushDeputy food editor

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A star rating of 5 out of 5.3 ratings

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