Turkey Keema with Bell Peppers (Whole30) (Edit recipe)

If you ask me what is the most versatile protein to cook and use in a variety of ways, it would have to be ground meat. I always make a big batch of flavorful ground turkey and use it throughout the week. You can use any other ground meat as well, but my favorite is turkey. I usually thrown in some veggies while cooking to give it unique flavor and add in those micronutrients and fiber. In this recipe I used bell peppers, I have also used spinach, green peas and cabbage. For an Indian Whole30 compliant meal, the keema can be eaten with a side of cauli rice and veggies , or in a delicious keema bowl with salad leaves, roasted potatoes, onions and peppers topped with avocado and chutney. As a Gluten Free meal, it can be added to gluten free tacos, eaten with just plain rice or as a topping on nachos. It is bursting with flavor so you can even just eat it out of the pan, like I do many times!

10 minutes

20 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	502
Fat:	24 g
Carbohydrates:	8 g
Protein:	62 g
Cholesterol:	250 g
Sodium:	965 mg
Fiber:	3 g
Sugars:	2 g
Calculated for total recipe.

by Masala Paleo

View original recipe

Serves: 3-4

Ingredients

2 lb Ground Turkey, or ground meat of chouce
1 whole Onion
0.5 tsp Ginger Root, ground or chopped finely
1 tsp Garlic, chopped or crushed
3 Tbsp Tomato Paste
2 Tbsp Ghee, or avocado oil
1 tsp Salt
2 sprigs Cilantro, Use leaves

Spices

0.5 tsp Whole Cumin Seed
1.5 tsp ground Coriander
1 tsp Turmeric Powder
0.5 tsp Garam Masala
1 tsp Chili Powder, or paprika for less heat
1.5 tsp Fennel Seed, powdered , optional but highly recommend
1 whole Whole Cinnamon Stick, optional
3 whole Whole Cloves, or ground, optional

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add Ghee to a pan on medium heat and throw in the cumin seeds, cinnamon stick and cloves ( powdered) till they sizzle. If you don’t have cinnamon and cloves you can omit these , but they do add a lot of flavor
Brown the chopped onions for a few minutes
Add ginger and garlic and sauté for a few minutes
After this, in go the bell peppers, I use red and yellow ones but you can even use green or orange. Stir around for 5 minutes till the peppers are browned
Add the ground turkey and with a wooden spatula, break down the meat and keep stirring it till it browns evenly and is in small-ish chunks.
Once the meat has browned, incorporate the spice powders into the meat and veggies on low heat for 5 minutes
The last step is to add in the tomato paste. I used the Whole30 compatible canned version but you can also add in fresh tomato puree
Once its mixed in, cover the pan with a lid and let is steam for 10 minutes on low heat. Check the meat every few minutes and give it a good stir. You will know its ready when the color of the tomatoes is well incorporated into the meat
Garnish with cilantro leaves