Turkey Keema Curry

A high protein, low-calorie dish that is simply bursting with flavour and ready in 30 minutes. Our keema uses turkey mince, which is a great lean meat to incorporate protein into your diet. We've also packed in the veg with frozen peas and spinach. Depending on the time of year you could swap the spinach for spring greens or kale.

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Ingredients

onion 1 (sliced)
garlic cloves 2 (grated)
ginger 5 g (grated)
turkey mince 500 g
tomato purée 2 tbsp
ground turmeric 2 tsp
garam masala 1 tbsp
chicken stock cube 1
basmati rice 240 g
frozen peas 200 g
spinach 2 handful

Method

Make the curry

Thinly slice the onion. Peel and grate the garlic and ginger (use the back of a spoon to peel the ginger - so quick and easy!).
Heat a dash of oil in a frying pan on a medium-high heat then cook the turkey mince for around 5 minutes (until it starts to brown and the liquid evaporates).
Stir in the onion, garlic, ginger, tomato puree and spices and cook on a low-medium heat for a few minutes. Meanwhile make up the chicken stock cube with 100ml boiling water per serving.

Add the chicken stock

Pour in the chicken stock and simmer for 8 minutes. Check the seasoning and adjust to taste.

Cook the rice

Meanwhile, cook the rice according to the packet instructions.

Finish the curry and plate up

Add the frozen peas and cook for 3 minutes. Stir through the spinach (or your preferred greens) then plate up with the rice. Enjoy!

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