Turkey keema matar curry is a very tasty and delicious recipe that is basically ground turkey mince mixed with spices, tomatoes, and peas.
Although keema matar is usually made from red meat, using turkey mince is a great way to make this recipe healthier and is very macro-friendly (lean and high in protein).
If you have ever wondered how to make ground turkey taste good, that is not dry or bland, this recipe is for you because it’s packed with flavor and is incredibly moist.
What Is Turkey Keema?
Keema is Indian-style minced meat that is versatile because it can be used as a filling for naan bread or samosa, or eaten as a mains dish with a flatbread or naan.
Traditionally, keema is a red meat recipe that is mixed with peas, various spices, and tomatoes.
Growing up, I would only eat this occasionally because it is quite rich and heavy as we used lamb mince, and therefore it was not a dish that you eat regularly on a weeknight.
However, by using lean turkey completely changes the game for this keema recipe and it turns out that it is lower in calories and a healthier alternative.
For example, lets do a comparison between turkey mince and lamb mince:
|Meat Serving (500 g)||Calories (kcal)||Protein (g)||Fat (g)||Carbohydrates (g)|
|Turkey Thigh Mince||289||28||12||19|
As you can see, turkey keema is low in calories and low in fat compared to lamb mince.
The good news is that this is not a typical turkey mince recipe that is too dry and bland, and instead, it tastes the same as a lamb mince keema which is thanks to the spices and other ingredients.
The turkey keema recipe is perfect to meal prep because it tastes just as good when you reheat it. Thanks to the additional of tomatoes, it will not even taste too dry when you reheat the turkey mince.
This is a guilt-free meal, and you can eat it regularly without worrying about counting calories.
Turkey Keema Matar Curry Recipe
To create 3-4 servings you will need:
- 500 g (1.1 lb) turkey thigh mince
- 1 tsp vegetable oil
- 1 tsp cumin seeds
- 3 bay leaf
- 6 green cardamom
- 1 large (1 ) onion
- 1 tbsp (1 tsp) garlic paste
- 1 tsp ginger paste
- 2 green chili
- 2 tbsp (2 tsp) garam masala powder
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp red chili powder
- 200 g (1.34 cups) tin chopped tomatoes
- 1 cup (1 Cup) water
- 1 cup frozen peas
- 1 tbsp (1 tsp) salt
- In a large pan, add the oil to medium-high heat.
- Add the cumin seeds, bay leaves, and crushed green cardamon. Cook for 1 minute.
- Add the onions, garlic, ginger paste, and green chilies. Cook for 5 minutes.
- Add the turkey mince and stir.
- Add the ground spices: garam masala, cumin, turmeric, red chili, and ground coriander.
- Continue to stir and add chopped tomatoes.
- Add frozen peas and water.
- Cover for low heat for 20 minutes.
- Set on medium heat and cook for another 5 minutes.
- For your meal prep, refrigerate and consume within four days.
- Keema is supposed to be dry and eaten with a naan bread or flat bread. It can also be used as a filling for a samosa or naan bread.
Data source: USDA
Ensure you use high-quality meal prep containers.
|Fridge||3 to 4 days|
|Freezer||3 to 4 months|
How to reheat Turkey Keema?
|Microwave||3 minutes (remove and stir half-way)|
|Saucepan||10 minutes on medium heat|
Will turkey Keema taste dry?
Keema is naturally a dry meat recipe and turkey mince is known to be bland and dry. So, is this a recipe for disaster?
I have cooked this many times and can confirm it is not dry thanks to the inclusion of peas, tomatoes, water, and other spices. In fact, it tastes pretty much the same if you were to use red meat!
This is one of the few turkey mince recipes which is full of flavor and tasty.
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