Spiced Turkey Kheema
with rice and naan3.0(7)
Calories
:
973 kcalProtein
:
49.9g proteinDifficulty
:
EasyFamily Friendly
Quick
Allergens:
- Wheat
- Milk
- Mustard
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
1 unit(s)
Scallion
250 grams
Turkey Mince
1 unit(s)
Bell Pepper
150 grams
Rice
1 sachet(s)
North Indian Style Spice Mix
1 sachet(s)
Beef Stock
1 sachet(s)
Garam Masala
2 unit(s)
Naan
(Contains: Wheat, Milk)
1 sachet(s)
Korma Curry Paste
(Contains: Mustard)
1 sachet(s)
Mango Chutney
1 pack(s)
Passata
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Butter
to taste
Water
Nutrition Values
Energy (kJ)4073 kJ
Energy (kcal)973 kcal
Fat10.8 g
of which saturates1.8 g
Carbohydrate162.9 g
of which sugars29.8 g
Dietary Fiber11.6 g
Protein49.9 g
Salt5.2 g
Potassium288.6 mg
Calcium10.1 mg
Iron0.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Sieve
•Pan with Lid
•Pot with Lid
Cooking steps
1
- Preheat the oven to 220°C/200°C fan/gas mark 7.
- Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium, cover, and cook for 10 mins.
- Remove from the heat. Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
2
- Halve the pepper and discard the core and seeds. Slice into thin strips.
- Trim and thinly slice the scallion.
3
- Place a pan over medium-high heat with a drizzle of oil.
- Once hot, fry the mince with the pepper until browned, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
- Use a spoon to break up the mince as it cooks. Season with salt and pepper.
- Add the North Indian spice mix and garam masala and cook until fragrant, stirring continuously, 1 min.
4
- Add the passata, korma paste and stock to the mince.
- Cover and simmer for 5-6 mins.
- Add a splash of water if you feel the mince has become too dry.
- Season to taste with salt and pepper.
- Once cooked, remove from the heat and stir through the mango chutney and a knob of butter.
5
- Meanwhile, place naans onto a baking tray and sprinkle with a little water.
- Pop into the oven to warm through, 2-3 mins.
6
- Divide the spiced mince between plates.
- Serve with the rice and warm naan alongside.
- Top with a sprinkling of scallion.
