Turkey, Pea and Spinach Keema
with Butter Naan
Takeout, Fakeout! This keema dish is a delicious Indian style ground turkey and pea curry. Easy to make, and with plenty of flavour, this dish is a definite win!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Ground Turkey
30 g
Ginger
6 g
Garlic
1 tbsp
Dal Spice Blend
(Contains: Mustard)
1 box
Crushed Tomatoes
7 g
Cilantro
⅔ cup
Green Peas
2 unit
Naan
(Contains: Egg, Milk, Gluten)
56 g
Onion, chopped
100 g
Greek Yogurt
(Contains: Milk)
1 tsp
Nigella Seeds
56 g
Baby Spinach
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains: Milk)
1 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
Preheat your broiler to high (to toast naan). Start prepping when the oven comes up to temperature!
Wash and dry all produce.* Peel, then mince or grate garlic. Peel, then finely grate 1 tbsp ginger (dbl for 4 ppl). Roughly chop spinach. Roughly chop cilantro.
Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp butter (dbl for 4 ppl), then onions. Cook, stirring often, until softened, 3-4 min. Add turkey, ginger, garlic and Dal Spice Blend. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min. (TIP: Cook to a min. internal temp. of 74°C/165°F.**) Season with salt.
To turkey mixture, add crushed tomatoes and 1/4 cup water (dbl for 4 ppl). Reduce heat to medium-low. Cook, stirring occasionally, until slightly thickened, 4-5 min. Remove pan from heat. Add spinach. Cook, stirring often, until wilted, 1-2 min. Stir in peas, half the cilantro and 2 tbsp yogurt (dbl for 4 ppl). Set aside.
Meanwhile, in a small bowl, mix remaining yogurt and remaining cilantro. Season with salt and pepper. Set aside.
Heat 1 tbsp butter (dbl for 4 ppl) in the microwave, until melted, 30 sec. On a baking sheet, add naan. Brush with melted butter and sprinkle over nigella seeds. Broil, in middle of oven, until golden-brown, 2-4 min. (TIP: Keep your eye on naan, so they don't burn!)
Cut naan into quarters. Divide turkey keema between bowls and top with a dollop of cilantro yogurt. Serve toasted naan on the side.
