Keema

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Prep Time: 10 minutes
Cook Time: 35 minutes
Servings: 2 servings
Calories: 420kcal

Ingredients

  • 2 tbsp Extra-virgin olive oil
  • 1/4 cup Red onion chopped
  • 2 clove Garlic minced
  • 1/2 lb Ground turkey
  • 1/2 tsp Ground cumin
  • 1/2 tsp Smoked paprika
  • 1/4 tsp Ground cinnamon
  • 1 cups Chicken broth
  • 1/2 cups Tomato chopped
  • 1 cups Sweet potatoes diced small
  • 2 Naan bread
  • 1 tsp Fresh mint chopped
  • 1 tsp Fresh cilantro chopped

Instructions

  • Heat a pot on medium heat.
  • Once hot, add the oil. Sauté the onion and garlic until softened. Crumble in the turkey, cumin, cinnamon, and smoked paprika. Brown while breaking it up into smaller pieces until it is no longer pink.
  • Add the broth, tomato, and potaotes. Season with salt and pepper. Cover with a lid. Bring to a low simmer, cook until the potatoes are tender.
  • Warm the naan on both sides in a nonstick pan on medium heat. Then cut into wedges.
  • Remove the lid and continue to simmer to build flavor.
  • Portion with a slotted spoon. Drizzle 1 to 2 tablespoons of the remaining broth over top for moisture. Serve with naan. Garnish with mint and cilantro.

Notes

Increase the amount to batch cook this meal to have throughout the week

Nutrition

Calories: 420kcal | Carbohydrates: 62g | Protein: 25g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 1248mg | Potassium: 1784mg | Fiber: 15g | Sugar: 13g | Vitamin A: 867IU | Vitamin C: 148mg | Calcium: 170mg | Iron: 6mg

Keema

No ratings yet
Prep Time 10 minutes
Cook Time 35 minutes
Servings 2 servings
Calories 420 kcal

Ingredients
 
 

  • 2 tbsp Extra-virgin olive oil
  • 1/4 cup Red onion chopped
  • 2 clove Garlic minced
  • 1/2 lb Ground turkey
  • 1/2 tsp Ground cumin
  • 1/2 tsp Smoked paprika
  • 1/4 tsp Ground cinnamon
  • 1 cups Chicken broth
  • 1/2 cups Tomato chopped
  • 1 cups Sweet potatoes diced small
  • 2 Naan bread
  • 1 tsp Fresh mint chopped
  • 1 tsp Fresh cilantro chopped

Instructions
 

  • Heat a pot on medium heat.
  • Once hot, add the oil. Sauté the onion and garlic until softened. Crumble in the turkey, cumin, cinnamon, and smoked paprika. Brown while breaking it up into smaller pieces until it is no longer pink.
  • Add the broth, tomato, and potaotes. Season with salt and pepper. Cover with a lid. Bring to a low simmer, cook until the potatoes are tender.
  • Warm the naan on both sides in a nonstick pan on medium heat. Then cut into wedges.
  • Remove the lid and continue to simmer to build flavor.
  • Portion with a slotted spoon. Drizzle 1 to 2 tablespoons of the remaining broth over top for moisture. Serve with naan. Garnish with mint and cilantro.

Notes

Increase the amount to batch cook this meal to have throughout the week

Nutrition

Calories: 420kcalCarbohydrates: 62gProtein: 25gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 36mgSodium: 1248mgPotassium: 1784mgFiber: 15gSugar: 13gVitamin A: 867IUVitamin C: 148mgCalcium: 170mgIron: 6mg
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