Turkey and pea keema matar with rice

Ingredients

For 1 serving

• Ground turkey130 g
• Peas100 g
• Tomatoes100 g
• Onion50 g
• Garlic1 clove
• Ginger5 g
• Garam masala2 teaspoons
• Cumin1 teaspoon
• Basmati rice55 g
• Sunflower oil2 teaspoons
• Cilantroto taste
• Saltto taste

In season: April – June

Method

1. Rinse the basmati rice and boil it in salted water for 10–12 minutes, until tender but separate; drain and keep covered.
2. Meanwhile finely chop the onion and garlic, grate the ginger and chop the tomatoes.
3. Heat the sunflower oil in a frying pan over medium heat, toast the cumin for 30 seconds, then add the onion, garlic and ginger and fry for 4 minutes, until the onion is soft and translucent.
4. Turn up to medium-high, add the turkey mince and brown it for 5 minutes, breaking it up with the spoon, until no longer pink; stir in the garam masala for 30 seconds.
5. Add the tomatoes and peas, season with salt and cook over medium-low heat for 10 minutes, stirring now and then, until the tomatoes have broken down and the keema is dry and flavourful.
6. Serve with the rice and torn fresh coriander.