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Lunch recipe · from the recipe book

Turkey Keema with Cauliflower and Peas

Ground turkey and small cauliflower florets fried dry with cumin, ginger and garam-style spices, finished with lime and cilantro, served over fluffy brown rice with a cool yogurt dollop.

Turkey Keema with Cauliflower and Peas

Ingredients

  • 1 lb500 gGround turkey, 93% lean
  • 4¼ cups florets450 gCauliflowercut into small florets
  • 1 cup130 gGreen peas, frozen
  • 1½ medium160 gYellow onionfinely chopped
  • 4 cloves12 gGarlicminced
  • 2½ tbsp grated15 gFresh gingergrated
  • 1 whole14 gJalapeñoseeded and minced
  • 2 tbsp30 gTomato paste
  • 2 tbsp25 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
  • ¾ tsp5 gSalt
  • 2⅓ cups560 gWater
  • 1¼ cups220 gLong-grain brown rice, dryrinsed
  • ½ lime, juiced20 gLime juice
  • ⅔ cup chopped10 gFresh cilantrochopped
  • 4 oz120 gPlain Greek yogurt, nonfat

Steps

  1. Prepare first: chop the onion, mince the garlic and jalapeño, grate the ginger, cut the cauliflower into small florets and chop the cilantro.
  2. Bring 480 g of the water to a boil in a saucepan, add the rice-brown, cover and simmer on low for 40 minutes; rest off the heat, covered, while you finish the curry.
  3. Heat half the canola oil in a large skillet over medium-high heat. Add the cauliflower and a pinch of the salt and fry, stirring now and then, for 7–8 minutes until browned at the edges; move it to a plate.
  4. Add the remaining half of the canola oil and the onion to the skillet and cook for 5 minutes until golden. Stir in the garlic, ginger and jalapeño for 1 minute.
  5. Add the cumin, coriander, turmeric, chili powder, cinnamon and cardamom and stir for 30 seconds until fragrant.
  6. Add the turkey-ground, breaking it into small crumbles, and cook for 6–7 minutes until no pink remains.
  7. Stir in the tomato paste and the remaining 80 g of water, then return the cauliflower and add the peas and the rest of the salt. Cook, stirring, for 5 minutes until the pan is nearly dry and the spices cling, and the turkey reaches 165°F (74°C).
  8. Take the skillet off the heat and stir in the lime juice and half the cilantro.
  9. Serve the keema over the rice, topped with the greek yogurt and the remaining half of the cilantro.

Contains: Milk.

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

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