Korean Keema

When I can’t think what I want to cook I tend to turn to a curry. Great for using up a whole host of leftovers, curry is a hearty, warming choice for cold winter nights. The Korean Keema is unlike curries I have made in the past, being less focused on a flavoursome sauce and more so on the marinated meat, and although there wasn’t a sauce the meat was wonderfully juicy. I was a little cautious having never cooked turkey before, but I found the results very pleasing, both price and taste wise.

Adapted from Nigella Lawson: Kitchen

Serves 2

150g rice

250g turkey mince

4 chopped spring onions

125g frozen peas

1 tsp vegetable oil

2 x 15ml tbsp rice wine

2 x 15ml tbsp chopped fresh coriander

For the marinade:

2 x tbsp red curry paste

1 x 15ml tbsp honey

1 x 15ml tbsp rice wine

2 x 15ml tbsp soy sauce

1. Cook the rice and put a kettle on for the peas later.

2. Whisk together the marinade ingredients and stir in the turkey mince. Leave to steep for 5 minutes.

3. Heat a heavy based frying pan on the hob, and while this is happening, blanche the peas with the boiling water in a colander. When the pan is hit add the oil, peas and spring onions, and fry for 4 minutes.

4. Add the turkey and its sauce and stir fry for 5 minutes, until cooked. Rinse out the steeping bowl by adding the 2 tbsp rice wine and then pour this into the pan.

5. Stir fry everything for a further 30 seconds, serve over rice, and sprinkle with the chopped coriander.

Culinary Know How: FRESHER

Budget: 500g TURKEY MINCE COST £2, BUT THE RICE WINE IS A LITTLE EXPENSIVE (MORE AN INVESTMENT AS IT’LL LAST A LONG TIME)

Kitchen Requirements: BASIC