Chicken & turkey· GF · DF

Mild Turkey & Pea Keema

Name: Mild Turkey & Pea Keema
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Cuisine: Indian
Ingredients: 500g turkey mince (2% fat); 250g potato, 1cm dice; 200g carrot, diced; 150g frozen peas; 40g spring onions, sliced; 2 cloves garlic, crushed; 20g fresh ginger; 10ml rapeseed oil; 12g garam masala, cumin, coriander, turmeric; 15g fresh coriander; 1 cube stock cube; 250ml water

A gently spiced turkey mince curry with peas, carrot and potato. Warm, not hot.

makes 17 blocks, about 39p each

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batchjoy.com/recipes/mild-turkey-and-pea-keema/

Illustration of a bowl of Mild Turkey & Pea Keema

Time: 40 min12 min prep · 28 min cook
Makes: 17 blocks
Cost per blockPer block: 39p
Calories per blockCalories: 64 kcal
Fibre per blockFibre: 1.3g

You’ll need

Batch size

blocks

500gturkey mince (2% fat)
250gpotato, 1cm dice
200gcarrot, diced
150gfrozen peas
40gspring onions, sliced
2 clovesgarlic, crushed
20gfresh ginger
10mlrapeseed oil
12ggaram masala, cumin, coriander, turmeric
15gfresh coriander
1 cubestock cube
250mlwater

Allergens: none of the 14 major allergens in the ingredients as listed. Check the labels on stock cubes, sauces and pastes, as brands vary.

Serve it

Basmati rice · Wrapped in a chapati · A jacket potato

Method

Step 1: Brown the turkey in the oil for 8 minutes, breaking it up.
Step 2: Add the garlic, ginger and spices for 1 minute.
Step 3: Add the potato, carrot and stock. Cover and simmer for 15 minutes until the potato is tender.
Step 4: Add the peas for 4 minutes.
Step 5: Stir in the spring onions and coriander. Cool and freeze in 70g blocks.

Nutrition (estimated)
	kcal	protein	carbs	fat	fibre	salt
Per block	64	7.6g	5.5g	1.3g	1.3g	0.31g
Per 3 blocks	192	22.8g	16.5g	3.9g	3.9g	0.93g

Cook’s notes

Peas are kept to a small amount per meal, which most people tolerate.
Add a spoon of lactose-free yoghurt when serving.
Chicken mince works too.

Serve it

Basmati rice · Wrapped in a chapati · A jacket potato.

This is general guidance, not medical advice. IBS triggers vary from person to person, so talk to your GP or a registered dietitian before changing your diet.

Freeze, reheat and serve

Freeze: Cool it within two hours, portion it into 70g blocks in a silicone tray, then bag and label them. It keeps for 3 months.
Reheat: Microwave 3 blocks, covered, for 1 minute, stir, then heat for another 1 to 2 minutes until piping hot all the way through. Or warm them in a pan with a splash of water. Never refreeze thawed blocks.
A portion: 3 blocks (210g) make a dinner for one adult: about 192 kcal and 22.8g protein before rice, bread or potatoes.

Mild Turkey & Pea Keema questions

Can I use lamb mince?

Lamb mince is the traditional choice for keema and gives a richer result. It is fattier than turkey, so spoon off any fat that collects after browning.

Why brown the turkey for so long?

Lean turkey mince releases water as it cooks. Eight minutes drives that off and lets it brown, which adds flavour the short simmer can't.

How thick should it be?

Keema is meant to be fairly dry, with the mince and veg coated in sauce rather than swimming in it. If it is still wet after the peas, simmer it uncovered for a few more minutes.