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  • 1 tbsp vegetable oil
  • 500g turkey breast mince
  • 1 onion

    finely chopped 

  • 3 cloves garlic

    finely chopped 

  • a thumb-sized piece ginger

    finely chopped 

  • 2 green chillies

    finely chopped 

  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp ground turmeric
  • 400ml chicken stock
  • 250g frozen peas
  • a small bunch coriander

    finely chopped

  • ½ lemon

    juiced

  • 4 rotis

    warmed

TOMATO SALAD

  • 200g cherry tomatoes

    halved

  • 1 onion

    thinly sliced

  • ½ lemon

    juiced

  • a thumb-sized piece ginger

    finely grated

Nutrition: per serving

  • kcal441
  • fat9.2g
  • saturates2.6g
  • carbs42.2g
  • sugars11.4g
  • fibre7.9g
  • protein43.2g
  • salt1.7g

Method

  • step 1

    Heat the vegetable oil in a frying pan and cook the turkey mince over a high heat for 5 minutes until it’s starting to brown and the liquid has evaporated. Turn the heat down, add the onion with a pinch of salt and cook for 5 minutes until beginning to soften. Add the garlic, ginger and chillies, and cook for a further 5 minutes until the onion has softened. Stir in the spices and cook for 2 minutes, then pour in the stock and simmer for 20 minutes. Add the peas and cook for 5 minutes, then add the coriander, lemon juice and season.

  • step 2

    Toss the salad ingredients together with some seasoning, then spoon the kheema matar into bowls and serve with the rotis and tomato salad alongside.