Turkey Keema Matar with Turmeric-Scented Quinoa and Wilted Kale

In a heavy-bottomed skillet over medium-high heat, brown the ground turkey until deeply caramelized and fragrant, about 8-10 minutes.

Remove the turkey and set aside.

In the same pan, sauté finely diced green bell peppers until tender and slightly charred.

Return the turkey to the pan, adding ginger, garlic, ground cumin, coriander, and turmeric to bloom the spices until fragrant.

Stir in 100ml of water to create a light, savory gravy base.

Add the chopped kale, cooking until just wilted and vibrant green.

Prepare the quinoa by fluffing it with a pinch of turmeric and salt.

To plate, create a generous bed of the turmeric-quinoa, top with the hearty turkey keema mixture, and finish with a squeeze of fresh lime juice and a scatter of chopped cilantro to brighten the deep, earthy spices.