Turkey keema curry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- 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
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.
