An easy turkey mince curry recipe using store-bought korma curry paste and low-fat turkey mince.
This healthy turkey keema is quick to make (under 30 minutes) and great for busy weeknights when you don't have much time to cook!
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It's a healthier, lighter, lower-fat version of my popular minced beef keema, but just as tasty!
It's mild too, making it the perfect recipe for introducing small children to spices.
👩🍳 Do you have leftover cooked turkey? Try my easy leftover turkey curry next!
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✔️ Why you'll love this recipe!
- Quick and easy to make.
- Family-friendly and a great way of introducing children to spices.
- Batch-cook and freezer-friendly.
🛒 Ingredient notes
Olive Oil - for frying. You can also use sunflower oil.
Onion - 1 brown onion, peeled and finely chopped.
Garlic - 3 garlic cloves peeled and finely chopped.
Fresh Ginger - 3cm piece of fresh ginger, peeled and finely chopped.
Coriander Stalks - finely chopped.
Curry Paste - I use a mild curry paste like Korma, but if you like things spicier use tikka masala or madras curry paste instead.
Minced Turkey - 500g of lean minced (groud) turkey or use lamb if you prefer.
Chopped Tomatoes- helps keep the turkey mince moist and creates the delicious curry sauce. Use passata if you prefer.
Peas - frozen peas or petit pois.
Mango Chutney - the sweetness of the mango chutney helps balance the acidity of the chopped tomatoes. You can use a teaspoon of sugar instead.
Salt & Pepper - for seasoning.
Coriander Leaves - for garnish.
🔪 How to cook turkey mince curry
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Heat 1 tablespoon of oil in shallow casserole or frying pan and cook the onion, garlic, ginger, and coriander stalks on a medium heat until soft. This should take about 4-5 minutes.
Two: Add the curry paste and stir for 1 minute.
Three: Turn the heat up and brown the minced turkey until it has changed colour.
Four: Add the chopped tomatoes and half fill the empty can with water and add this too. Stir in the frozen peas and mango chutney and mix everything in with a wooden spoon. Simmer for 12-14 minutes until cooked. Season with salt and pepper and garnish with coriander leaves.
🍴 Serving suggestions
Serve the turkey mince keema with plain basmati rice and chapatis.
Homemade pilau rice, turmeric rice and naan bread are great too.
📖 Variations
- Use lamb or chicken mince for variety.
- Add a tablespoon of coconut cream or yogurt for creaminess.
- Increase the heat with fresh red chilli or chilli powder and use a hot curry paste like Madras.
- Substitute with soy or Quorn mince for a vegetarian version.
- Include vegetables like baby spinach in the last 5 minutes of cooking.
- Prepare in a slow cooker, thickening the sauce at the end if needed.
- Make a Thai curry using Thai green curry paste and coconut milk instead of korma curry paste and tomatoes.
🥡 Storage
Store - Place the curry in an airtight container and store it in the fridge for up to 3 days.
Reheat - The turkey mince curry can be reheated in the microwave, or in a pan on the hob.
Freeze - Allow the curry to cool before placing it into a freezer safe container. It can be frozen for up to 3 months. Defrost in the fridge before reheating.
❓ Frequently asked questions
Yes you can! Lamb or chicken mince can also be used.
Turkey is generally lower in saturated fat than beef and lamb. As such, it may be a better choice for heart health. It's also a good source of B vitamins, selenium, and zinc.
Turkey mince will take approximately 15 minutes to cook in a medium pan.
Keema essentially translates to minced meat in Urdu, although the word 'keema' is in fact Turkish in origin. Traditionally, mutton was used, but in the UK minced lamb or beef is more usual.
😋 More easy curry recipes
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Recipe
Easy Turkey Mince Curry
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Equipment
- Knife
- Chopping Board
- Wooden Spoon
Ingredients
- 1 tablespoon Olive Oil
- 1 Onion finely chopped
- 3 Garlic Cloves finely chopped
- 1 tablespoon Fresh Ginger chopped
- 1 tablespoon Coriander Stalks chopped
- 4 tablespoon Korma Curry Paste
- 500 g Turkey Mince
- 400 g Chopped Tomatoes in a tin
- 150 g Frozen Peas
- 3 tablespoon Mango Chutney
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- 1 tablespoon Coriander Leaves chopped
Instructions
- Heat 1 tablespoon of oil in shallow casserole or frying pan and cook the onion, garlic, ginger, and coriander stalks on a medium heat until soft. This should take about 4-5 minutes.1 tablespoon Olive Oil, 1 Onion, 3 Garlic Cloves, 1 tablespoon Fresh Ginger, 1 tablespoon Coriander Stalks
- Add the curry paste and stir for 1 minute.4 tablespoon Korma Curry Paste
- Turn the heat up and brown the minced turkey until it has changed colour.500 g Turkey Mince
- Add the chopped tomatoes and half fill the empty can with water and add this too. Stir in the frozen peas and mango chutney and mix everything in with a wooden spoon. Simmer for 12-14 minutes until cooked. Season with salt and pepper and garnish with coriander leaves.400 g Chopped Tomatoes, 150 g Frozen Peas, 3 tablespoon Mango Chutney, ½ teaspoon Salt, ¼ teaspoon Black Pepper, 1 tablespoon Coriander Leaves
Joan says
An easy weeknight curry using turkey mince. Healthy and so tasty.