Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 pound ground turkey
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1/2 cup water
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- Fresh cilantro, chopped, for garnish (optional)
Instructions
- Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
- Add ground turkey to the skillet and cook, breaking it up with a spoon, until browned. Drain any excess fat.
- Stir in diced tomatoes, water, curry powder, cumin, ginger, and cayenne pepper (if using). Bring to a simmer.
- Reduce heat to low, cover, and cook for 15-20 minutes, or until the flavors have melded and the sauce has thickened.
- Season with salt and black pepper to taste.
- Garnish with fresh cilantro, if desired. Serve hot with rice or naan bread.
Notes
- For a spicier keema, add more cayenne pepper or a chopped green chili with the garlic.
- You can add diced bell peppers or peas along with the tomatoes for added vegetables.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
- Diet: Low Calorie
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 8g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg