INDIAN TURKEY WITH SPINACH & NEW POTATOES
Spice up turkey mince with this tasty Indian recipe
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 9
Steps:
- Boil the new potatoes until tender. Drain. Heat the vegetable oil in a large pan and cook 1 finelythe chopped onion for 5-6 minutes. Add the garlic cloves and minced turkey and cook for 4-5 minutes. Stir in the Madras curry paste and cook for 1 minute. Stir in the chopped tomatoes and chicken stock, cover and cook for 20 minutes. Stir in the potatoes and baby spinach and heat through for 3-4 minutes.
INDIAN-STYLE TURKEY MINCE
Make and share this Indian-Style Turkey Mince recipe from Food.com.
Provided by hectorthebat
Categories Curries
Time 26m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a large pan and cook the onion until soft and translucent. Add the mince and cook, stirring to break up any clumps, until it changes colour.
- Stir in the turmeric and curry paste and continue stirring over a low heat for 1 minute. Add the tomatoes and tomato puree. Bring to the boil, cover, and simmer for 10 minutes.
- Add the peas and cooked potatoes, return to the boil, cover and simmer for another 5 minutes. Stir in the mango chutney.
- Serve with naan bread, heated to pack instructions.
Nutrition Facts : Calories 357.1, Fat 13.2, SaturatedFat 2.9, Cholesterol 77.6, Sodium 83.2, Carbohydrate 33.7, Fiber 8.3, Sugar 8, Protein 28.6
TURKISH STYLE MINCE
This recipe has been influenced by a popular dish from Turkey called Lahmajoun and of a popular Indian dish called Keema. The combination of flavours within the mince give a warm, delicately spiced taste. This works great a slice of flat bread, in a wrap (lettuce or flour based) or simply on its own. These favours also work well in a leaner mince such as chicken or turkey and for a vegan substitute you can easily replace this with tofu and scramble it.
Provided by Fit Cookin
Categories Lamb/Sheep
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Start by adding oil to a pan on a medium heat and add the onions and garlic. Allow this to cook, slowly, stirring constantly to let the onions soften and colour slightly to bring out all the flavour. This should take about 2 minutes.
- Once ready add the mince with the chopped bell peppers, cumin, paprika, salt and pepper. Continue to cook this for 6 to 8 minutes, breaking up the mince and letting the water coming from the mince reduce.
- Now add the tomatoes, tomato puree and chilli, reducing the heat on low with a lid on, allowing the dish to simmer until the tomatoes cook and the dish deepens to a dark red colour. This normally takes around another 10 minutes and to ensure an even cook and the flavours to mix in, give this a stir every so often.
- At the final stage remove the dish from the heat and add stir in the fresh parsley and add more salt if required. Toast some flat bread and serve with a squeeze of lemon over the top.
Nutrition Facts : Calories 404.6, Fat 30.8, SaturatedFat 13, Cholesterol 91.2, Sodium 374.5, Carbohydrate 9.4, Fiber 2.6, Sugar 4.5, Protein 22.5
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