Turkey Keema with Quinoa, Green Beans & Coriander Lime Yoghurt

Serving size

1 person 2 people 4 people

Ingredients

1 tbsp Sri Lankan spice blend (use half)

(Coriander, Fenugreek, Cumin, Fennel, Cayenne Pepper, Cinnamon, Cardamom, Curry Leaves, Clove)
1 unwaxed lime (use half)
75g seasonal tomatoes (use half)
80g green beans (use half)
2 tbsp tomato purée (use half)
1 onion (use half)
80g greek style yoghurt (use half) (Milk)
1 handful of fresh coriander (use half)
2 garlic clove
4cm fresh ginger (use half)
80g quinoa (use half)

(Quinoa 100%)
150g British turkey mince

Allergens

Contains: Milk

Nutritional Information

Typical values	per 100g	per portion
Energy	95Kcal	473Kcal
	396kJ	1981kJ
Fat	2.6g	13g
of which saturates	0.8g	4.2g
Carbohydrates	9g	44g
of which sugars	3.1g	15g
Protein	9.2g	46g
Salt	0.07g	0.35g
Fibre	1.7g	8.3g

Ingredients

1 tbsp Sri Lankan spice blend

(Coriander, Fenugreek, Cumin, Fennel, Cayenne Pepper, Cinnamon, Cardamom, Curry Leaves, Clove)
1 unwaxed lime
75g seasonal tomatoes
80g green beans
2 tbsp tomato purée
1 onion
1 handful of fresh coriander
80g greek style yoghurt (Milk)
80g quinoa

(Quinoa 100%)
2 garlic clove
4cm fresh ginger
300g British turkey breast mince

Allergens

Contains: Milk

Nutritional Information

Typical values	per 100g	per portion
Energy	95Kcal	468Kcal
	396kJ	1958kJ
Fat	2.6g	13g
of which saturates	0.9g	4.2g
Carbohydrates	9g	43g
of which sugars	3.1g	15g
Protein	9.2g	46g
Salt	0.07g	0.35g
Fibre	1.7g	8.3g

Back

High protein New 6 plants Low sat fat Nutrient dense Smaller portion

Turkey Keema with Quinoa, Green Beans & Coriander Lime Yoghurt

Prep time: 15 mins

Total time: 25 mins

Cuisine: Indian

Food group: Poultry

This fragrant keema stars tender British turkey sizzled with a warm blend of spices and aromatics, alongside crunchy green beans and sweet tomatoes. Pair it with fluffy quinoa and a drizzle of creamy coriander yoghurt, to tie everything together.

Cooking Instructions

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.

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 & boil

Finely slice the onion. Quarter the tomatoes. Trim and cut the green beans into thirds. Finely chop or grate the ginger and garlic
Add the quinoa to the saucepan and boil for 13-14 mins, until cooked, then drain

Start the keema

Heat the medium frying pan with 1 tsp olive oil on medium-high heat. Once hot, add the turkey, green beans 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 tomatoes and Sri Lankan spice and cook for a further 2 mins, then add the ginger, garlic and tomato puree. Cook for 2 mins, then add 100ml water (50ml for 1 person) and bring to a boil. Simmer for 3-4 mins, until reduced slightly. Season to taste

Make the coriander yoghurt

Finely chop the coriander. Halve the lime
Meanwhile, in the small bowl, combine the yoghurt with the juice from half the lime, half the coriander and a pinch of salt and pepper. Add a splash of water to loosen to drizzling consistency

Plate up

Stir the remaining coriander through the turkey. Season to taste
Share the turkey keema between bowls, with the quinoa alongside. Drizzle with the coriander yoghurt and garnish with the remaining lime, cut into wedges