Turkey Keema Peas

Indian-based Keema dishes are typically made with lamb or beef, but the Hairy Dieters’ wonderful Turkey Keema Peas recipe uses turkey thigh mince which contains around 7% fat and just 270 calories per serving. Using turkey breast mince (approx. 2%) would make it even more diet-friendly, although more expensive. The Hairy Dieters suggest serving this with a small portion of rice, regular or cauliflower, but I think this is sufficiently filling on its own. Plus, I personally think rice is totally overrated and a waste of calories which you could use instead for…. BOOZE ha ha!

By incorporating more vegetables and using cheaper types of meat (chipolatas, pork mince, skin-on bone-in chicken thighs etc), you can still stay on track with your diet while sticking to a strict budget. At around £2 a pack for 500g from most supermarkets, turkey thigh mince is a brilliant low-cost option. You could also use it to make turkey burgers or a turkey chilli.

I’m loving getting reacquainted with turkey again and judging by the views on this blog, so are you, by trying more recipes with this underrated, often forgotten (outside of Christmas) cut of meat. If you’re wondering what to do with the remaining coconut milk, why not make Coconut Prawn Curry?

Recipe: Turkey Keema Peas

Calories: 270 per serving

Serves: 4

Book: Hairy Dieters – Fast Food

Prep time: Approx mins

Cooking time: Approx mins

Ingredients:

• 1 tsp vegetable oil
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 10g chunk of fresh root ginger, grated
• Small bunch of coriander (stems and leaves separated, stems finely chopped)
• 1 tbsp mild curry powder
• 600g turkey thigh mince
• 1 bay leaf
• 400g can of chopped tomatoes
• 200 ml reduced-fat coconut milk
• 250g petits pois (defrosted)
• Ground black pepper

Cost per portion: Approx £1.16

Method:

Heat the oil in a large lidded saucepan.

Add the onion and fry it briskly over a high heat for a couple of minutes, stirring regularly, then add the garlic and ginger.

Fry and stir for another minute.

Add the coriander leaves, curry powder and mince. Stir until the mince has browned slightly and is well coated with the spices. Add the bay leaf and pour in the tomatoes and the coconut milk. Season with pepper.

Bring to the boil and cover the pan again. Simmer over a medium heat for 5 minutes, then take the lid off the pan and add the peas.

Bring to the boil again, stir thoroughly, then turn down the heat and leave the mixture to simmer, uncovered, for another 10 minutes until the sauce has thickened. Serve sprinkled with plenty of coriander leaves. A small portion of rice, or some cauliflower rice, alongside is nice.