Dinner recipe
A quick turkey mince and pea keema-style pan with tomatoes, ginger, cumin, coriander, and rice.
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Ingredients
lidded saucepan, wide frying pan, box grater, knife, chopping board
Method
Finely chop the onion, grate the garlic and ginger, chop the coriander leaves and tender stems, zest the lime, and cut the zested lime into wedges.
Rinse the rice, then cook in a lidded pan with 560ml water and a pinch of salt for 12 minutes. Take off the heat and leave covered for 8 minutes.
Heat the oil in a wide frying pan over a medium heat. Cook the onion with a pinch of salt for 6 minutes until softened and lightly golden.
Stir in the garlic, ginger, cumin, ground coriander, curry powder, and lime zest for 1 minute until fragrant.
Add the turkey mince and cook for 6-7 minutes, breaking it up with a spoon, until no pink patches remain. Stir in the chopped tomatoes and simmer for 8 minutes until thick. Add a small pinch of sugar only if the tomatoes taste sharp.
Stir in the peas and cook for 3-4 minutes until hot and bright green. Fold through most of the coriander, spoon over rice, and finish with the remaining coriander and lime wedges.
