The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 2 tbsp tomato purée
- 150g peas
-
2 tbsp tikka paste (Mustard)(Water, Rapeseed Oil, Smoked Paprika, Garlic, Turmeric, Curry powder (Turmeric, Coriander, Yellow MUSTARD Flour, Onion Powder, Garlic Powder, Fenugreek, Fennel, Salt, Chilli Powder, Ground Black Pepper), Cumin, Coriander, Salt, Tamarind extract, Coriander leaf, Acetic acid, Cayenne pepper, Cornflour, Roast cumin seeds)
- 1 onion
- 1 handful of fresh coriander
- 80g greek style yoghurt (Milk)
-
80g quinoa(Quinoa 100%)
- 1 garlic clove
- 4cm fresh ginger
- 300g British turkey breast mince
Allergens
Contains:
Mustard, Milk
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 131Kcal | 540Kcal |
| 547kJ | 2259kJ | |
| Fat | 4.3g | 18g |
| of which saturates | 1.2g | 5.1g |
| Carbohydrates | 11g | 47g |
| of which sugars | 2.9g | 12g |
| Protein | 12g | 49g |
| Salt | 0.17g | 0.7g |
| Fibre | 2.4g | 9.8g |
Ingredients
Ingredients
-
2 tbsp tikka paste (use half) (Mustard)(Water, Rapeseed Oil, Smoked Paprika, Garlic, Turmeric, Curry powder (Turmeric, Coriander, Yellow MUSTARD Flour, Onion Powder, Garlic Powder, Fenugreek, Fennel, Salt, Chilli Powder, Ground Black Pepper), Cumin, Coriander, Salt, Tamarind extract, Coriander leaf, Acetic acid, Cayenne pepper, Cornflour, Roast cumin seeds)
- 2 tbsp tomato purée (use half)
- 1 onion (use half)
- 80g greek style yoghurt (use half) (Milk)
- 1 handful of fresh coriander (use half)
- 1 garlic clove (use half)
- 4cm fresh ginger (use half)
- 150g peas (use half)
-
80g quinoa (use half)(Quinoa 100%)
- 150g British turkey mince (use half)
Allergens
Contains:
Mustard, Milk
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 136Kcal | 461Kcal |
| 571kJ | 1930kJ | |
| Fat | 4.8g | 16g |
| of which saturates | 1.4g | 4.7g |
| Carbohydrates | 14g | 47g |
| of which sugars | 3.5g | 12g |
| Protein | 9.5g | 32g |
| Salt | 0.17g | 0.57g |
| Fibre | 2.9g | 9.8g |
Ready in 20
High protein
New
Low sat fat
Turkey Keema with Quinoa, Peas & Coriander Yoghurt
x
Cooking Instructions
Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a medium frying pan, a small bowl, a sieve, a measuring jug & a grater
Prep & c ook the quinoa
- Finely dice the onion. Finely chop the coriander. Finely chop or grate the ginger and garlic
- Add the quinoa to the pan of boiling water and boil for 13-14 mins, until cooked, then drain
Start the keema
- Heat the medium with 1 tsp olive oil on medium-high heat. Once hot, add the turkey and onion and cook for 5 mins, breaking up the mince with a wooden spoon. Season with a pinch of salt and pepper
- Add the ginger, garlic, tikka paste and tomato puree to the pan and cook for a further 2 mins, then add the peas, 100ml water (50ml for 1 person) and half the coriander and bring to a boil. Simmer for 2-3 mins, until reduced slightly. Season to taste
Make the yoghurt drizzle
- Meanwhile, in the small bowl, combine the yoghurt with the remaining coriander, a pinch of salt and pepper. Add a splash of water to loosen to drizzling consistency
Plate up
- Share the turkey keema and quinoa between bowls. Drizzle with the coriander yoghurt to finish
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