Keema is a traditional South Asian meat dish and this version from Nigella Lawson is made with ground turkey. It’s quick, easy and satisfying — perfect for a weeknight supper over steamed rice.

Avoiding Additives and Preservatives

Make sure the rice wine has all-natural ingredients. I used Thai Kitchen brand red curry paste and tamari instead of soy sauce.

Marinate ground turkey

Saute peas and onion

Add turkey and cook until done

Serve over rice and sprinkle with cilantro


1 lb. (454 g) ground turkey

12 green onions, chopped

2 cups (500 ml) frozen peas

2 teaspoons (10 ml) peanut oil

4 tablespoons (60 ml) rice wine

4 tablespoons (60 ml) cilantro, chopped


4 tablespoons (60 ml) gochujang (red pepper paste)

2 tablespoons (30 ml) honey

2 tablespoons (30 ml) rice wine

4 tablespoons (60 ml) soy sauce

2 teaspoons (10 ml) garlic, chopped

Korean Rice or Basmati or sushi rice


In a large bowl whisk together sauce ingredients, stir in ground turkey.  Set it aside to marinate for about 5 minutes.

Heat a wok or large skillet on high.  While it’s heating up pour boiling water over peas in a strainer or colander.  When the wok is hot, add the oil and stir in the onions and peas.  Stir fry for about 3-4 minutes.

Add the turkey with it sauce and stir fry until no longer pink.  About 5 minutes.

Add 2 tablespoons (30 ml) rice wine with a little water to get all the juices left in the marinating bowl and add to the wok.  Continue to cook for a couple of minutes.

Serve over rice and top with cilantro. Serves 4.

From Nigella Kitchen