Protein Swap | Ground Turkey Keema Aloo
over Basmati Rice
Cooking time
30 minutes
Servings
2/4
Calories
810 /serving
The comforts of keema know no borders. This Indian classic is traditionally made with lamb, but why not update it with ground turkey instead? It’s loaded with potatoes, green beans and peas—and a generous dosing of gingery spices.
We will send you:
- 285g Canadian-raised extra lean ground turkey
- 200g Green beans (or string peas)
- 2 Garlic cloves
- 450g Baby potatoes
- 1 Onion (or shallot)
- 20g Ginger
- 30ml Vegetable demi-glace
- 150g Green peas
- 100ml Tomato sauce
- 160g Basmati rice
- 12g Curry Favour spices (garlic purée, coriander, ginger purée, sea salt, paprika, cumin, turmeric)
Contains: Sulphites
You will need:
Grater
Large high-sided pan
Medium pot
Oil
Peeler
Salt & pepper (S&P)
Total Fat
9 g
Saturated Fat
2 g
Sodium
730 mg
Total Carb
130 g
Sugars
16 g
Protein
50 g
Fibre
16 g
Preparation
Cook the rice
- In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
- Meanwhile, remove the stem ends of the green beans; cut crosswise into thirds.
- Medium-dice the potatoes.
- Peel and grate the ginger.
- Halve, peel and small-dice the onion.
- Mince the garlic.
- Crumble the patties.
Start the keema
- In a large, high-sided pan, heat a drizzle of oil on medium-high.
- Add the crumbled patties and cook, stirring occasionally, 2 to 3 min., until beginning to brown.
- Add the potatoes, onion, garlic, ginger, spices and S&P.
- Cook, stirring occasionally, 4 to 5 min., until beginning to brown.
Finish the keema
- To the pan, add the demi-glace, tomato sauce, 2 ¼ cups water (double for 4 portions) and S&P.
- Simmer, partially covered, 14 to 16 min., until the sauce has thickened and the potatoes are tender; season with S&P.
- If the sauce seems dry, gradually add ¼ cup water (double for 4 portions) until you achieve your desired consistency.
- Add the green beans and peas. Cook, stirring occasionally, 4 to 6 min., until tender.
Plate your dish
- Divide the rice between your plates.
- Top with the keema. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
