Turkey Kheema Matar with Tomato Salad
For me, you can't beat a kheema curry - the mince absorbs all of the flavour from the spices and the peas provide a sweet burst of freshness which cuts through the heat. This version uses turkey mince to lighten things up and is served with a vibrant tomato salad.
I think my grandad is probably one of the only people in the world who actually eats the little salad you get with an Indian takeaway but, honestly, don't knock it 'til you've tried it. The addition of the vibrant tomato salad provides contrast in texture, temperature and freshness that really marries well with the comforting, warming curry. I like to serve mine with naan breads and poppadoms for dipping and scooping but you could also do rice instead.
Turkey Kheema Matar with Tomato Salad
Serves 4
oil
500g turkey mince
1 red onion, finely chopped
3 cloves garlic, finely chopped
5cm piece ginger, finely chopped
2 birds eye chillies, finely chopped
2 tsp ground cumin
2 tsp ground coriander
1 tsp ground turmeric
400ml chicken stock
250g frozen peas
½ lemon, juice only
sea salt and freshly ground black pepper
For the salad:
1 red onion, finely chopped
1 tsp sugar
½ lemon, juice only
5cm piece ginger, finely grated
200g baby plum or cherry tomatoes, chopped
sea salt and freshly ground black pepper
Heat a tablespoon of 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 lemon juice and season well with salt and pepper.
Whilst the curry is simmering, toss the onion with the sugar, lemon juice, ginger and some seasoning. Leave to marinate for 10 minutes or so. When you're ready to serve, stir the chopped tomatoes through the salad then spoon the kheema matar into bowls and top with the tomato mixture. I like to serve mine with naan breads and poppadoms.
I think my grandad is probably one of the only people in the world who actually eats the little salad you get with an Indian takeaway but, honestly, don't knock it 'til you've tried it. The addition of the vibrant tomato salad provides contrast in texture, temperature and freshness that really marries well with the comforting, warming curry. I like to serve mine with naan breads and poppadoms for dipping and scooping but you could also do rice instead.
Turkey Kheema Matar with Tomato Salad
Serves 4
oil500g turkey mince
1 red onion, finely chopped
3 cloves garlic, finely chopped
5cm piece ginger, finely chopped
2 birds eye chillies, finely chopped
2 tsp ground cumin
2 tsp ground coriander
1 tsp ground turmeric
400ml chicken stock
250g frozen peas
½ lemon, juice only
sea salt and freshly ground black pepper
For the salad:
1 red onion, finely chopped
1 tsp sugar
½ lemon, juice only
5cm piece ginger, finely grated
200g baby plum or cherry tomatoes, chopped
sea salt and freshly ground black pepper
Heat a tablespoon of 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 lemon juice and season well with salt and pepper.
Whilst the curry is simmering, toss the onion with the sugar, lemon juice, ginger and some seasoning. Leave to marinate for 10 minutes or so. When you're ready to serve, stir the chopped tomatoes through the salad then spoon the kheema matar into bowls and top with the tomato mixture. I like to serve mine with naan breads and poppadoms.
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