Turkey Keema Curry
So full of flavour from the spices and the heat from the green chillies is perfect, along with a delicious tomato salad.
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).
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.