Turkey Kheema Matar Recipe with Turkey

Turkey kheema matar (mince and peas curry) with tomato salad

  • serves 4
  • Easy

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

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Ingredients

  • vegetable oil 1 tbsp
  • turkey breast mince 500g
  • onion 1, finely chopped 
  • garlic 3 cloves, finely chopped 
  • ginger a thumb-sized piece, finely chopped 
  • green chillies 2, finely chopped 
  • ground cumin 2 tsp
  • ground coriander 2 tsp
  • ground turmeric 1 tsp
  • chicken stock 400ml
  • frozen peas 250g
  • coriander a small bunch, finely chopped
  • lemon ½, juiced
  • rotis 4, warmed

TOMATO SALAD

  • cherry tomatoes 200g, halved
  • onion 1, thinly sliced
  • lemon ½, juiced
  • ginger a thumb-sized piece, finely grated

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 here...

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Nutritional Information

  • Kcals 441
  • Fat 9.2g
  • Saturates 2.6g
  • Carbs 42.2g
  • Sugars 11.4g
  • Fibre 7.9g
  • Protein 43.2g
  • Salt 1.7g
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