Turkey, Beetroot & Chickpea Keema

Keema is an Indian version of bolognese. However, traditionally the mince used is lamb rather than beef. In this recipe I use turkey mince as it is much leaner and a very good source of protein. Spices are then added for flavour, along with tomatoes and stock. I’ve added chickpeas and beetroot for extra vegetables. I have never used beetroot in a curry before and wouldn’t have thought to, but I had some that needed using, so I decided to just try it. It was really good and I would highly recommend it for future recipes. I would usually add fresh ginger to the recipe but I had run out and so used ground ginger instead. It works but fresh is better. Keema is often served with naan bread but I used rice.

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Turkey, Beetroot & Chickpea Keema
Prep Time 5 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Prep Time 5 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Instructions
To prepare:
  1. Peel and chop the onion in to small dice.
  2. Thinly slice the chilli.
  3. Peel and grate the garlic and ginger.
  4. Measure out the stock.
  5. Weigh out the chickpeas
  6. Have all the spices to hand.
To cook:
  1. Add the cumin and mustard seeds to a large frying pan with the coconut oil.
  2. Heat over a medium-high heat until the mustard seeds start to make popping sounds, then add in the onion, chilli, garlic and ginger.
  3. Fry, stirring regularly for 3 minutes.
  4. Add the ground coriander and turmeric and continue to fry for a further 30 seconds.
  5. Tip in the turkey mince and break it up with the back of your spoon, keep frying for 1 minute.
  6. Lower the heat right down and add the garam masala and tomato puree. Stir well to combine.
  7. Tip in the stock and tomatoes, alter the heat in order for the mixture to start simmering.
  8. Add the chickpeas and lentils if using and stir to combine. Leave to simmer for 15-20 minutes.
  9. Meanwhile, slice up the cooked beetroot in to small dice and once it’s prepared, add it to the keema mixture.
  10. Then cook your rice by adding it to a pan of boiling water and simmering for 10-12 minutes.
  11. With 5 minutes or so left to cook on the keema, shred the coriander and sprinkle it in to the pan.
  12. Once the rice is cooked, strain it and divide between two bowls. Spoon over the cooked keema and enjoy.
Recipe Notes

If you make this, let me know how it goes and share your photos.  I’d also love to hear how you adapt it to suit yourself.



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