Turkey keema with spinach and cauliflower rice
A dry, fragrant turkey mince curry with spinach, served over fluffy cauliflower rice.
- Time35 min
- LevelEasy
- Costabout £1.68 a head
Ingredients
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Method
- 1
Heat the oil in a large pan and cook the onion for 8 minutes until golden.
8 min - 2
Add the garlic, ginger, chilli and spices and stir for 1 minute.
- 3
Add the turkey and cook for 8 minutes, breaking it up. Stir in the purée and water and simmer for 10 minutes until thick.
18 min - 4
Stir in the spinach until wilted. Season well.
- 5
Cook the cauliflower in a dry pan with a splash of water for 5 minutes until just tender. Serve the keema on top.
5 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.