Turkey Keema with Cauliflower Cumin Rice

There are many variations you can do with this dish, my main recommendation is to add a handful of frozen peas near the end of cooking! You can also add sliced potatoes if you wish (adjust for cooking times). Alas, this is strictly Step2 stuff! This recipe is easy but takes time to brown the keema without burning.

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Keema:

  1. Cook off 15g chopped spring onion, garlic and ginger in some lemon juice or fry light or water.
  2. Add in garam masala, turmeric, chilli powder and cumin seeds.
  3. When combined and paste like, add in 245g turkey breast mince.
  4. Stir until mixed with the spices and turkey is starting to brown.
  5. At this point have a glass of water to hand and slowly add into the curry as it starts to stick to the pan. You don’t want lots of water at once though.
  6. Keep cooking until cooked through and then turn heat up high and stir continuously for a minute- this will ensure it gets some colour.

Rice:

  1. 65g grated cauliflower in a pan with cumin seeds and lemon juice.
  2. Dry fry on a low heat until browned.

Serve alongside the keema and garnish with some coriander.

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