Turkey Keema with Peas and Cauliflower Rice

Make turkey keema with peas and cauliflower rice, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
150 g Turkey breast mince, 2% fat (Weighed raw. Thigh mince at 7% fat adds about 20 kcal per 100 g.)
50 g Onion
2 cloves, about 6 g Garlic
A thumb, grated Fresh ginger
2 tsp (10 g) Indian curry paste
120 g Chopped tomatoes, tinned
60 g Frozen peas
150 g Cauliflower rice
Half a teaspoon Garam masala
A handful, chopped Fresh coriander
A squeeze Lemon juice
4 sprays, about 1 g Olive oil spray (Counted at a quarter of a gram per spray, which is what the nozzle on most bottles delivers. Four sprays is 9 kcal.)
Ingredient notes on the recipe page.

METHOD
1. Fry the onion in a sprayed pan over a medium heat for six minutes until soft and starting to brown. Add the garlic, ginger and curry paste and stir for a minute.
2. Turn the heat up, add the mince and cook it hard, breaking it up, until every bit has lost its pink and some of it has caught on the base.
3. Add the tomatoes and a splash of water and simmer for ten minutes until the liquid has mostly gone. Stir in the peas and garam masala and cook for three more minutes.
4. Cook the cauliflower rice in a dry pan or in the microwave for three minutes, and serve the keema over it with the coriander and a squeeze of lemon.

Check ingredient packaging for allergen information.
Some jars contain mustard seed. Check the label.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/turkey-keema-peas-cauliflower-rice

AI-generated images illustrating the recipe.

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