When I don’t want something too heavy, turkey is always a good option. Nowadays, I tend to buy turkey over beef or lamb mince. It’s often cheaper, it’s leaner, and you can do everything you can do with other types of mince. Using turkey thigh mince in this recipe means that the meat is moister, and it is cheaper than breast mince.
This turkey keema curry is aromatic and full of veggies (you know me…) to bulk it out. You don’t need a lot of meat per person, which helps to keep the fat levels low while still providing a satiating, healthy meal! The great thing about curries is that they, should in theory, all be gluten-free. This meal is so easy to prepare too. It can be whipped up in less than 45 minutes, served on a bed of rice or with a gluten-free naan bread to mop up that lovely fragrant curry sauce.
The ingredients in this recipe can be scaled up if you’re trying to batch cook, and the leftovers can be frozen for an instant nutritious ready-meal if you’re in a squeeze. I always find that curry actually tastes better when it’s been frozen – is that a thing, or is it just me?
- 1 tbsp cooking oil
- 1 medium onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 2 tsp ginger paste
- 400g turkey thigh mince
- 1 tsp cumin
- 1 tsp garam masala
- ½ tsp ground fenugreek
- ¼ tsp chilli powder
- ¼ tsp ground cinnamon
- 1 x 400g tin of tomatoes
- ½ cup/ 125ml water
- 80g frozen peas
- 80g frozen spinach
- Salt and pepper
- Heat oil in a pan on a medium heat. Fry the onion and pepper until softened, around 8-10 minutes.
- Add the garlic and ginger paste and cook for a further 2 minutes.
- Add the turkey thigh mince and cook for 5 minutes until evenly browned.
- Toss in all the spices and coat the veggies and turkey evenly.
- Add the tinned tomatoes and water and bring to the boil. Reduce to a simmer and cook for around 10 minutes.
- Add the frozen peas and spinach and cook for a further 10 minutes until everything is cooked through and the sauce has thickened.
- Serve with naan or rice.