‘Traditional’ turkey keema curry recipe is delicious at under 350 calories (Image: Getty)
To use up your leftovers, swap and all the trimmings for a delicious spiced sauce and a portion of steamed rice.
This easy combines the warmth of with the versatility of turkey meat. It is perfect for those wanting something healthy.
Dr Clare Bailey and Justine Pattison shared the Keema turkey curry in the Easy Recipes cookbook – a collection of quick and simple recipes to make your 800-calorie days even easier.
They said: “Keema is a traditional Indian mince and pea curry and is super with a dollop of full-fat live Greek yoghurt, mixed with grated cucumber and a pinch of cumin seeds. On a non-fast day, serve with a wholemeal mini flatbread.”
This is bound to impress even at just 317 calories per serving. If you have no raw mince to spare, grind up cooked leftover turkey in a food processor until the meat resembles uncooked chopped meat.
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Keema curry is made with mince and peas – be it chicken or turkey (Image: Getty)
Turkey keema curry recipe
Ingredients
Two tbsp olive, coconut or rapeseed oil
One medium onion peeled and finely chopped
500g turkey breast mince
Three tbsp medium Indian curry paste, such as rogan josh or tikka masala
One 400g can of chopped tomatoes
One chicken stock cube
Two large eggs
Small handful freshly chopped coriander to serve
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This delectable dish is full of flavour but low in calories (Image: Getty)
Method
Take a large, deep, non-stick frying pan and heat the oil until spitting hot. Add the chopped onion and turkey mince, and fry for eight to 10 minutes over medium to high heat.
Continue to cook until the meat and onion are nicely browned, stirring regularly and breaking up the mince.
Add the curry paste to the pan and cook for one minute, stirring constantly. Then, add the tomatoes, a crumbled stock cube, and 300ml of water.
Bring the pan to a simmer and cook for about 10 minutes, stirring regularly until thick. Season with plenty of salt and black pepper.
Meanwhile, half fill a medium-sized saucepan with water and boil it before gently adding the eggs. Return the pan to the boil and cook for eight minutes.
Now rinse the eggs under cold running water until cool enough to handle, then peel and cut them into quarters. Place on top of the curry and scatter over the chopped coriander.
On fasting days, serve with cauliflower rice and a colourful salad or top on a base of finely sliced cabbage.
Alternatively put on a plate with a serving of steamed rice.