Olive Magazine
Turkey Kheema Matar

Turkey keema curry

Published: May 30, 2019 at 4:36 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

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

  • High protein
  • Low calorie
  • Low fat
Nutrition:
HighlightNutrientUnit
low inkcal441
low infat9.2g
saturates2.6g
carbs42.2g
sugars11.4g
fibre7.9g
high inprotein43.2g
salt1.7g
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Try our keema curry recipe then check out our chicken madras, cauliflower korma, mutton keema and more easy curry recipes. We've also got plenty more turkey mince recipes for you to try including our healthy turkey stir-fry and turkey ragu.

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

TOMATO SALAD

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

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