|1 tbsp||(15 mL) Vegetable oil|
|1||(454 g) Package Maple Leaf Prime Naturally® Extra Lean Minced Turkey|
|2||Cloves garlic, minced|
|1 tbsp||(15 mL) Finely grated gingerroot|
|2 tbsp||(30 mL) Hot curry powder|
|1||Large potato, diced|
|1 tbsp||(15 mL) Tomato paste|
|1 cup||(250 mL) Chicken broth|
|1/2 cup||(125 mL) Frozen peas|
|2 tbsp||(30 mL) Chopped fresh cilantro|
|Cooked Basmati rice for serving|
HEAT oil in a large skillet or Dutch oven over medium-high. Add turkey and cook, breaking apart with the back of a wooden spoon for 8-10 minutes or until browned. Add onion, garlic and ginger. Cook for 2-3 minutes and add curry powder, potatoes and carrots and cook for 1-2 minutes more. Stir in tomato paste and cook for 1 minute. Add broth and bring to a boil. Reduce heat and simmer for about 20 minutes or until the vegetables are soft and tender. Stir in peas and continue to cook until the peas are tender.
SERVE keema over ready prepared basmati rice and sprinkle with cilantro.
Serve mango or lime chutney on the side.
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