The finished recipe. Turkey Keema with Peas and Cauliflower RiceIngredients 1 to 6. 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, tinnedIngredients 7 to 12. 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.)Step 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.Step 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.Step 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.Step 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.
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