Kheema {Spiced Ground Turkey and Peas}

  • Author: Aggie's Kitchen
  • Yield: serves 4
  • Category: Ground Turkey
  • Method: Stove
  • Cuisine: Indian

Filled with warm spices and veggies, this recipe is great served over rice or scooped up with pita or naan bread.


  • 1 tablespoon light oil (I used grapeseed oil)
  • 1 medium onion, finely chopped
  • 4 cloves of garlic, minced
  • 1 1-inch piece of ginger, peeled and minced
  • 2 teaspoons ground coriander
  • 1 teaspoon regular or smoked paprika
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1/4 to 1/2 teaspoon cayenne (optional)
  • 1 lb ground turkey
  • 1 carrot, shredded
  • 2 medium ripe tomatoes, chopped (or 1 15 oz can fire roasted tomatoes, drained)
  • 1/4 cup water
  • big pinch coarse salt and fresh ground pepper, to taste
  • 1/2 cup frozen peas
  • 3 teaspoons apple cider vinegar
  • small handful cilantro leaves, chopped


  1. In a large nonstick skillet, heat oil over medium heat. Add onions to pan and cook until soft, about 5 minutes. Add garlic and ginger and stir, cooking for a minute longer. Add spices and cook for one minute, stirring constantly so that they don’t burn.
  2. Add ground turkey to pan and cook until brown and crumbled, about 5-7 minutes. Add shredded carrot, chopped tomatoes and water. Season well with salt and pepper.
  3. Simmer meat and vegetable mixture in partly covered pan for about 10 minutes, until liquid is absorbed. Stir in peas and cook for 5 minutes. Stir in vinegar and cilantro and taste for salt and pepper. Serve over cooked brown rice.


Recipe adapted from Kheema in the Aarti Paarti cookbook.