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Dinner recipe · from the recipe book

Turkey Keema Matar with Potatoes and Carrots

Warmly spiced ground turkey cooked down dry with peas, potatoes and carrots, finished with ginger, cilantro and lime, served over fluffy rice.

Turkey Keema Matar with Potatoes and Carrots

Ingredients

  • 1¼ lb600 gGround turkey, 93% lean
  • 1⅓ cups240 gLong-grain white rice, dryrinsed
  • 2⅓ cups560 gWater
  • 1½ medium300 gRusset potatoescut into 1/2-inch cubes
  • 2½ medium150 gCarrotsdiced small
  • 1 cup150 gGreen peas, frozen
  • 1½ medium160 gYellow onionfinely chopped
  • 1½ medium200 gTomatoesfinely chopped
  • 4 cloves12 gGarlicminced
  • 2½ tbsp grated15 gFresh gingergrated
  • 1 whole14 gJalapeñoseeded and minced
  • 2 tbsp28 gCanola oil
  • 2 tsp4 gGround cumin
  • 2¼ tsp4 gGround coriander
  • ¾ tsp2 gGround turmeric
  • ¾ tsp2 gChili powder
  • ½ tsp1 gGround cinnamon
  • ½ tsp1 gGround cardamom
  • 1 tsp6 gSalt
  • ½ lime, juiced20 gLime juice
  • ⅔ cup chopped10 gFresh cilantrochopped

Steps

  1. Prep first: rinse the rice, cube the potato, dice the carrot, chop the onion and tomato, mince the garlic, seed and mince the jalapeño, grate the ginger and chop the cilantro.
  2. Start the rice: bring 360 g of the water to a boil in a small pot, add the rice, cover, and simmer on low for 15 minutes; rest off heat, covered, while the curry cooks.
  3. Heat the canola oil in a large skillet over medium heat. Add the onion and cook 8 minutes until deep golden.
  4. Stir in the garlic, the ginger and the jalapeño and cook 1 minute until fragrant.
  5. Add the cumin, coriander, turmeric, chili powder, cinnamon and cardamom and stir 30 seconds.
  6. Add the ground turkey, breaking it into fine crumbles, and cook 6 minutes until no longer pink.
  7. Stir in the tomato, the potato, the carrot, half of the salt and the remaining 200 g of the water. Cover and simmer 12 minutes until the potato is tender.
  8. Uncover, add the peas and the remaining half of the salt, and cook on medium-high 5 minutes, stirring, until the liquid evaporates and the mixture is dry and clinging; the turkey should reach 165°F (74°C).
  9. Stir in the lime juice, scatter the cilantro over the top, and serve with the rice, fluffed with a fork.

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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