- 30ml rapeseed oil
- 2 onions, finely chopped
- 4 garlic cloves, finely chopped
- 400g tin of chopped tomatoes
- 20g fresh ginger, peeled and chopped
- 4 green chillies
- 150g frozen peas
- 1.5 teaspoons turmeric
- 700g turkey mince
- 1 teaspoon of salt (optional)
- 1.5 teaspoon cumin powder
- 1.5 teaspoon coriander
- 2 teaspoons garam masala
- Fresh coriander (to serve), finely chopped
To reduce the salt content of the dish, try swapping the salt for paprika or garam masala.
Nutritional analysis, per adult portion (¼ recipe)
- 1,886kJ / 451kcal
- 53g protein
- 9.2g carbohydrate, of which 7g sugars
- 20g fat, of which 0.8g saturates
- 6.6g fibre
- 1.3g salt
Blend the chopped tomatoes, ginger and green chillies together, and set aside for later.
Heat the oil in a non-stick pan on medium heat and cook the chopped onions for 5 minutes or so. Once softened and beginning to brown, add the chopped garlic and cook for a further 3 minutes.
Add the blended tomato, ginger and chilli mix to the pan, along with the turmeric and frozen peas. Stir well and cook for a further 3 minutes.
Add the turkey mince to the pan along with the remaining spices. Mix well and keep cooking on a medium heat until the meat has turned white. Cover the pan, turn the heat to low and cook for another 5 minutes.
Remove the lid and carry on cooking for a few minutes to allow any excess water to evaporate. Once ready, top with chopped coriander.