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Turkey keema curry in a balti dish with a plate of naan and bowl of tomato and onion salad on the side.

Turkey Keema Curry

By: Deborah
So full of flavour from the spices and the heat from the green chillies is perfect, along with a delicious tomato salad.
PREP: 10 minutes
COOK: 45 minutes
TOTAL: 55 minutes
Course: Main
Cuisine: Indian
Servings: 4 people
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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

Calories: 751kcal | Carbohydrates: 88g | Protein: 41g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 105mg | Sodium: 1190mg | Potassium: 878mg | Fiber: 9g | Sugar: 15g | Vitamin A: 969IU | Vitamin C: 55mg | Calcium: 175mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS curry, ginger, keema, tomato salad, turkey mince
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