Keema peas

270 calories per serving

THE traditional keema pea dish is made with lamb, but our turkey mince version has far fewer calories and still tastes awesome. Best to get minced turkey thigh, rather than breast which will dry out more, or if you have a friendly local butcher, you could ask for minced chicken thighs, which will also work well.

SERVES 4

1 tsp vegetable oil 1 onion, finely chopped 2 garlic cloves, finely chopped 10 g chunk of fresh root ginger, grated

Small bunch of coriander, stems and leaves separated, stems finely chopped 1 tbsp mild curry powder 600 g turkey thigh mince 1 bay leaf 400 g can of chopped tomatoes 200 ml reduced-fat coconut milk 250 g petits pois, defrosted Freshly ground black pepper HEAT the oil in a large lidded saucepan. Add the onion and fry it briskly over a high heat for a couple of minutes, stirring regularly, then add the garlic and ginger. Fry and stir for another minute. Add the coriander leaves, curry powder and mince. Stir until the mince has browned slightly and is well coated with the spices. Add the bay leaf and pour in the tomatoes and the coconut milk. Season with pepper. Bring to the boil and cover the pan again. Simmer over a medium heat for 5 minutes, then take the lid off the pan and add the peas. Bring to the boil again, stir thoroughly, then turn down the heat and leave the mixture to simmer, uncovered, for another 10 minutes until the sauce has thickened. Serve sprinkled with plenty of coriander leaves. A small portion of rice, or some cauliflower rice, alongside is nice. The cauliflower rice adds only another 60 calories per portion.