I found this turkey keema curry recipe on the Olive website when searching for another turkey recipe to make, to use up the turkey mince I had left after making turkey enchiladas (you'll find this recipe in the link below).
I love lamb samosas and generally always order them for a starter when I have Indian food, so thought it would be quite interesting to try a similar type of curried mince, but using turkey instead of lamb.
Oh my goodness...this was sooooo good!!!! We both love it...it is so full of flavour from the spices and the heat from the green chillies was perfect for us. I did leave the seeds in so it was quite hot, but all of the ingredients balanced everything together.
I wasn't sure about the tomato salad before I made it...i'm not a huge fan of raw onions, however, the lemon juice softened them slightly and the ginger in it just went so well with both the tomatoes and onion...it was delicious alongside the curry - yum!
Tip
- If you have leftover curry, pop it into an airtight container and freeze. Defrost thoroughly and reheat on the hob.
- This turkey keema curry recipe is easily adapted if you’re cooking for less or more people.
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LAMB
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How to make this Turkey Keema Curry
Ingredients
- 1 tbsp vegetable oil
- 500g turkey mince
- 1 onion, finely chopped
- 3 garlic cloves, finely chopped
- a thumb-sized piece of ginger, finely chopped
- 2 green chillies, finely chopped
- 2 tsp ground cumin
- 1 tsp ground turmeric
- 2 tsp ground coriander
- 400ml chicken stock
- 250g frozen peas
- a small bunch of coriander, finely chopped
- 0.5 a lemon, juiced
- salt and freshly ground black pepper
- 4 naan breads, warmed
- poppadom crisps and mango chutney, to serve (optional)
For the tomato salad:
- 200g cherry tomatoes
- 1 onion, thinly sliced
- 0.5 a lemon, juiced
- a thumb-sized piece of ginger, finely grated
- salt and freshly ground black pepper
Instructions
- 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 to taste.
- Toss the salad ingredients together with some seasoning, then spoon the curry into bowls and serve with warm naans, the tomato salad and some poppadom crisps and mango chutney (optional).
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10 WAYS TO MAKE A CHILLI
Here's 10 ways to make a chilli, but no two are the same!! As well as beef chilli, you'll find one topped with cornbread, one made with turkey mince, a couple of pork ones, a couple of chicken ones, a vegan one, and one with pasta in it. I hope you enjoy them as much as we do!
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Turkey Keema Curry
Equipment
Ingredients
- 1 tbsp vegetable oil
- 500 g (1.1 lb) turkey mince
- 1 onion finely chopped
- 3 garlic cloves finely chopped
- a thumb-sized piece of ginger finely chopped
- 2 green chillies finely chopped
- 2 tsp ground cumin
- 1 tsp ground turmeric
- 2 tsp ground coriander
- 400 ml (1 ¾ cups) chicken stock
- 250 g (8.8 oz) frozen peas
- a small bunch of coriander finely chopped
- 0.5 a lemon juiced
- salt and freshly ground black pepper
- 4 naan breads warmed
- poppadom crisps and mango chutney to serve (optional)
For the tomato salad:
- 200 g (7.1 oz) cherry tomatoes
- 1 onion thinly sliced
- 0.5 a lemon juiced
- a thumb-sized piece of ginger finely grated
- salt and freshly ground black pepper
Instructions
- 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 to taste.
- Toss the salad ingredients together with some seasoning, then spoon the curry into bowls and serve with warm naans, the tomato salad and some poppadom crisps and mango chutney (optional).
Notes
- If you have leftover curry, pop it into an airtight container and freeze. Defrost thoroughly and reheat on the hob.
- This turkey keema curry recipe is easily adapted if you’re cooking for less or more people.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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