Turmeric-Spiced Turkey Keema with Basmati Rice

A vibrant and aromatic ground turkey curry with green peas, served alongside fluffy basmati rice and warm naan bread, delivering a taste of authentic Indian comfort.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 4
• Cuisine: Indian
• Difficulty: Easy
• Cost: $4.63/serving

Dietary

• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein
• High-Fiber

Tags

• comfort food
• healthy
• quick
• savory
• spicy

Ingredients

• 1 tablespoon olive oil
• 1 pound ground turkey
• 1 yellow onion (diced)
• 3 clove garlic (minced)
• 1 fresh ginger (grated)
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 0.5 teaspoon garam masala
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper (freshly ground)
• 14.5 ounce diced tomatoes (undrained)
• 13.5 ounce coconut milk (full-fat)
• 1 cup frozen green peas
• 1.5 cup basmati rice (uncooked)
• 2.5 cup water
• 2 piece naan bread
• 2 tablespoon fresh cilantro (chopped)

Instructions

1. Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground turkey and cook, breaking it apart with a spoon, until browned, about 5 minutes. Drain any excess fat.
2. While the turkey cooks, prepare the basmati rice: Rinse 1 1/2 cups basmati rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with 2 1/2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
3. Add the diced yellow onion to the cooked ground turkey in the skillet and sauté for 3-4 minutes until softened.
4. Stir in the minced garlic and grated fresh ginger, and cook for another 1 minute until fragrant.
5. Add 1 tablespoon curry powder, 1 teaspoon ground cumin, 1 teaspoon ground turmeric, 1/2 teaspoon garam masala, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Stir well to coat the turkey and cook for 1 minute until fragrant.
6. Pour in the can of diced tomatoes (undrained) and the full-fat coconut milk. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and let it cook for 5 minutes, allowing the flavors to meld.
7. Stir in 1 cup frozen green peas and cook for 2-3 more minutes, or until the peas are heated through and tender.
8. Warm the naan bread according to package directions, typically in a toaster or oven for 1-2 minutes.
9. Serve the Turmeric-Spiced Turkey Keema over the fluffy basmati rice, with warm naan bread on the side. Garnish with chopped fresh cilantro if desired.

Notes

Leftovers store well in an airtight container in the refrigerator for up to 3 days. This dish can be made a bit spicier by adding a pinch of cayenne pepper with the other spices.

Nutrition (per serving)

• Calories: 595
• Protein: 36.8 g
• Carbohydrates: 54.3 g
• Fat: 28.5 g
• Fiber: 8.1 g
• Sodium: 680 mg
• Saturated Fat: 16.5 g
• Sugar: 9.2 g
• Cholesterol: 78 mg