Protein Swap | Turkey Keema Aloo
with Green Peas & Kale
Cooking time
25 minutes
Servings
2/4
Calories
530 /serving
The scent of toasted spices wafting through the kitchen is the perfect way to warm up a chilly evening. Ground turkey and potatoes are the foundation of this deeply aromatic Indian comfort food, which gets a green veggie boost from kale and peas.
We will send you:
- 285g Ground turkey
- 450g Potatoes
- 20g Ginger
- 2 Garlic cloves
- ½ Bunch of lacinato kale
- 150g Green peas
- 12g Beef demi-glace
- 100ml Tomato sauce
- 8g Mellow Mumbai spices (garlic purée, sea salt, coriander, ginger purée, paprika, cumin, turmeric, fennel seeds, dried fenugreek leaves, black peppercorn)
Contains: Sulphites
You will need:
Grater
Large high-sided pan
Oil
Peeler
Salt & pepper (S&P)
Total Fat
9 g
Saturated Fat
2 g
Sodium
1020 mg
Total Carb
66 g
Sugars
11 g
Protein
45 g
Fibre
10 g
Preparation
Mise en place
- Mince the garlic.
- Peel and grate the ginger.
- Remove the kale leaves from the stems; tear the leaves.
Start the keema aloo
- Medium-dice the potatoes.
- In a large, high-sided pan, heat a drizzle of oil on medium-high.
- Add the potatoes and beef; season with the spices.
- Cook, breaking up the meat, 3 to 4 min., until partially cooked; season with S&P.
- Add the ginger and garlic. Cook, stirring often, 30 sec. to 1 min., until fragrant.
Finish the keema aloo
- To the pan, add the demi-glace, tomato sauce, kale, 1 ½ cups water (double for 4 portions) and S&P; bring to a boil.
- Reduce to a simmer and cook, stirring occasionally, 10 to 12 min., until tender and the beef* is cooked through.
- In the last 2 min., add the peas.
Plate your dish
- Divide the keema aloo between your plates. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
