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If you love hot and spicy food then I’ve got you covered! This homemade curry that is ready in 30-minutes packs a hefty punch in the flavour department too.

Hot & Spicy Turkey Keema Curry 7 (1 of 1)

I’ve blogged many curries lately, mainly because we’ve eaten so much of them at home.  They’ve fast become my favourite meal to make for my little family, not only easy but they’re a fantastic way to get lots of vegetables into your meals.

A pack of mince meat normally transforms itself into my go-to ragu with pasta (courgetti for me) or chilli for a full on Mexican fiesta.  Looking for some inspiration to spice up my mincemeat and after looking at some alternative recipes I thankfully discovered the wonder that is a keema curry – my love of curries met and my need of inspiration sorted!

Hot & Spicy Turkey Keema Curry
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
If you love hot and spicy food then I’ve got you covered! This homemade curry that is ready in 30-minutes packs a hefty punch in the flavour department too.
Author: Jemma Andrew-Adiamah
Ingredients
  • 500 g turkey mince (or any meat or vegetarian alternative)
  • 1 onion , diced
  • 2 large sweet potatoes , peeled
  • 1 cup green beans , sliced
  • 6 hot piquante peppers by Peppadew , chopped
  • 2 tsp garam masala
  • 1-2 tsp chilli flakes
  • 1/2 tsp garlic powder
  • 1 tsp turmeric
  • 1/2 tsp dried coriander
  • 1/2 tsp mustard seeds
  • 1 tbsp tomato paste
  • 400 g chopped tomatoes
  • 250 ml vegetable or chicken stock
Instructions
  1. Dice the sweet potatoes and cook them in the microwave until tender, dice and set aside. Next steam in the cut green beans in the microwave until cooked through.
  2. Meanwhile, heat some oil in a large pan and add the diced onion and cook for 2 minutes. Add the turkey mince and cook for a further 5 minutes.
  3. Next stir in all the spices and tomato paste until the spices become aromatic.
  4. Pour in the chopped tomatoes, stock and piquante peppers and simmer on a low heat for 20 minutes. Stir occasionally.
  5. Season to taste and serve with your favourite accompaniments and garnish with extra chilli flakes and fresh coriander if desired.

To amp up the fiery hotness of the curry I added some , which has become a kitchen cupboard staple.  They make cooking and adding flavour to your meals so simple and great to have on hand.  If you’re not into your spicy food, they also produce a mild version of the piquante peppers too, that have a lovely sweetness. 

My mix of vegetables included whatever I had in the fridge, which is the beauty of a curry.  I added green beans for some green goodness, sweet potatoes because I love the flavour they add and they bulk out meals really well.  However, you could add whatever mix of vegetables you prefer, it’s so easy and versatile. 

Have you tried making a curry using mincemeat before?  What is your favourite mix of vegetables to add to your curries? 

*Recipe commissioned by Peppadew, but all opinions are my own.  

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