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Lunch recipe · from the recipe book

Ground Turkey Keema Curry with Cauliflower

A spiced, saucy ground turkey and cauliflower keema in a gingery tomato base, finished with lime and cilantro and spooned over fluffy brown rice.

Ground Turkey Keema Curry with Cauliflower

Ingredients

  • 1¼ lb560 gGround turkey, 93% lean
  • 3¾ cups florets400 gCauliflowercut into small florets
  • 14 oz400 gDiced tomatoes, canned
  • 2 tbsp30 gTomato paste
  • 1½ medium160 gYellow onionfinely chopped
  • 4 cloves12 gGarlicminced
  • 2½ tbsp grated15 gFresh gingergrated
  • 1 whole14 gJalapeñoseeded and minced
  • 1½ tbsp20 gCanola oil
  • 1½ tbsp8 gCurry powder
  • 2 tsp4 gGround cumin
  • 1¾ tsp3 gGround coriander
  • ¾ tsp2 gGround turmeric
  • ¾ tsp5 gSalt
  • 2½ cups580 gWater
  • 1¼ cups220 gLong-grain brown rice, dryrinsed
  • ½ lime, juiced20 gLime juice
  • ⅔ cup chopped10 gFresh cilantrochopped

Steps

  1. Prep first: chop the onion, mince the garlic and jalapeño, grate the ginger, cut the cauliflower into small florets and rinse the brown rice.
  2. Bring 480 g of the water to a boil in a saucepan, add the brown rice, cover and simmer on low for 40 to 45 minutes until tender; rest covered while the curry finishes.
  3. Meanwhile, heat the canola oil in a large deep skillet over medium-high heat. Add the onion and cook 6 to 7 minutes until golden.
  4. Add the garlic, ginger and jalapeño and cook 1 minute until fragrant.
  5. Add the ground turkey and cook, breaking it into small crumbles, about 6 minutes until no longer pink.
  6. Stir in the curry powder, cumin, coriander, turmeric and tomato paste and cook 1 minute, stirring, to toast the spices.
  7. Add the canned tomatoes, the cauliflower, the salt and the remaining 100 g of water. Cover and simmer 12 to 15 minutes, stirring now and then, until the cauliflower is tender and the turkey reaches 165°F (74°C).
  8. Uncover and simmer 3 to 4 minutes more to thicken the sauce, then stir in the lime juice.
  9. Fluff the rice, divide among 4 bowls, spoon the keema over it and sprinkle with the cilantro.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 24, 2026.

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