Turkey Keema Matar Recipe
Turkey Keema Matar is a delicious, delicately spiced Indian curry made with minced meat and peas. Using lean turkey mince as opposed to beef or lamb is a great way to bring down the fat and calorie content of the dish without compromising on any of the taste.
PREP: 10 MINS
COOK: 25 MINS
low-calorie cooking spray
- cup (115g) of frozen chopped onions
- 1 tsp frozen chopped garlic
- tsp frozen chopped ginger
- 500g lean turkey mince
- tbsp mild curry powder
- 2 tsp ground cumin
- tbsp tomato purée
- 1½ cups (360ml) low-sodium chicken stock
- 2 cups (310g) frozen peas
How To Make Turkey Keema Matar
Lighter Serve: Cauliflower Rice
Family Serve: Basmati rice, Light-And-Easy Naan Breads, and mango chutney
- Spray a large saucepan with low-calorie cooking spray and place over a medium Add the onions, garlic, and ginger and cook, stirring continuously, for 2–3 minutes until soft.
- Add the turkey mince, breaking it up with a wooden spoon, and cook, stirring regularly, until browned.
- Add the curry powder, cumin, tomato purée, and chicken stock and cook, stirring occasionally, for 10 mins
- After 10 minutes, add the frozen peas to the pan and stir to Cook for 5 minutes more, until the peas are tender.
The curry is now ready to serve with your choice of accompaniments.
Remove the pan from the heat and set aside until the curry has cooled to room temperature. Transfer the cooled curry to a large, labeled freezer bag and freeze flat for up to 3 months.
TO REHEAT FROM FROZEN
This can be defrosted in the fridge overnight and then reheated in a pan until piping hot, or reheated from frozen. If reheating from frozen, tip the frozen Keema Matar mixture into a large saucepan, cover it with a lid, and place over low heat. Cook the mixture, removing the lid occasionally and breaking it up with a wooden spoon as the mixture defrosts until it is fully defrosted and piping hot all of the way through. Serve hot with your choice of accompaniments.