Dinner · Indian · 15 min
Turkey Keema Matar with Turmeric-Scented Quinoa and Wilted Kale
- Calories
- 830
- Protein
- 68g
- Carbs
- 47g
- Fat
- 45g
Ingredients
- 285 g ground turkey
- 200 g green bell pepper
- 50 g green peas
- 200 g kale
- 2 clove garlic
- 1 tsp ginger
- 1 tbsp canola oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 0.5 tsp turmeric powder
- 0.5 tsp salt
- 100 ml water
- 70 g quinoa
- 1 tbsp lime juice
- 2 tbsp fresh cilantro
Method
- 01Cook the dry quinoa in 140 ml water with half of the turmeric powder and a pinch of salt until tender and fluffy, about 15 minutes.
- 02Heat canola oil in a heavy skillet over medium-high heat. Add the raw ground turkey and brown thoroughly until cooked through to an internal temperature of 165°F (74°C), about 8-10 minutes. Remove turkey from skillet and set aside.
- 03In the same skillet, sauté the finely diced green bell pepper until tender and slightly charred. Add the minced ginger and garlic, ground cumin, ground coriander, and remaining turmeric powder; cook for 1 minute until fragrant.
- 04Return the ground turkey to the pan along with green peas and 100 ml of water. Bring to a simmer to form a light gravy base.
- 05Add the chopped kale and stir until just wilted and vibrant green, about 2-3 minutes. Season with salt.
- 06Plate the keema over the warm turmeric quinoa and finish with a squeeze of fresh lime juice and chopped fresh cilantro.
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