Turkey keema curry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp vegetable oil
- 500g turkey breast mince
- 1 onionfinely chopped
- 3 cloves garlicfinely chopped
- a thumb-sized piece gingerfinely chopped
- 2 green chilliesfinely chopped
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground turmeric
- 400ml chicken stock
- 250g frozen peas
- a small bunch corianderfinely chopped
- ½ lemonjuiced
- 4 rotiswarmed
TOMATO SALAD
- 200g cherry tomatoeshalved
- 1 onionthinly sliced
- ½ lemonjuiced
- a thumb-sized piece gingerfinely grated
Nutrition: per serving
- kcal441low
- fat9.2glow
- saturates2.6g
- carbs42.2g
- sugars11.4g
- fibre7.9g
- protein43.2ghigh
- 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.
