• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
  • MANITOBA
  • ONTARIO
  • QUEBEC
  • NEW BRUNSWICK
  • NOVA SCOTIA
  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
Nutritional Information

Per serving

Calories:
227
Protein:
23g
Fat:
11g
Carbohydrates:
8g
Sodium:
72mg

Credit
Maple and Marigold  (https://www.mapleandmarigold.com/)  

Serves: 6
Prep Time: 5 mins
Cook Time: 45 mins
  1. Add oil to your pot and turn the heat to medium.
  2. Add the whole spices.
  3. Sauté for a few minutes.
  4. Turn heat to medium.
  5. Add chopped ginger and garlic. Sauté for a few minutes till there is some colour to the garlic.
  6. Add green chilies and sauté some more
  7. Add chopped onions and toss and cook for 3-4 mins till the onions and soft and are pale brown
  8. Add tomato paste – or in my case red pepper paste.
  9. Cook for 10-15 mins till the mixture comes together and oil is released from the mixture.
  10. Add the turkey mince to the onion mixture. Toss and coat and sauté.
  11. Add the black pepper, salt and red chilli powder (optional).
  12. Toss the ground turkey and cook for a few minutes.
  13. Add peas and a cup of water
  14. Turn to high for a minute, toss and deglaze the pan.
  15. Turn the heat to just below medium. Put the lid on and walk away.
  16. Serve warm with naan or rice alongside sliced sauteed potatoes and onions.
  See also: Turkey Keema Pao recipe

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