Keema is a seasoned ground meat dish that’s popular in many parts of South Asia. While traditional recipes usually call for lamb, my version features lean ground turkey, fresh vegetables, and plenty of low-FODMAP
spices. Add some steamed brown basmati rice for extra fiber, and you’ve got yourself a complete meal.
YIELD: 4 SERVINGS
LOW FODMAP TURKEY KEEMA WITH VEGGIES Ingredients
- 1 POUND (455 G) LEAN GROUND TURKEY
- ½ CUP (120 ML) WATER
- ½ TEASPOON KOSHER SALT
- ½ TEASPOON GROUND GINGER
- ½ TEASPOON GROUND CUMIN
- ½ TEASPOON GROUND CORIANDER
- ¼ TEASPOON GROUND CINNAMON
- ¼ TEASPOON GROUND TURMERIC
- 1 CUP (130 G) THINLY SLICED CARROTS
- 1 CUP (120 G) THINLY SLICED ZUCCHINI
- 2 CUPS (60 G) FRESH BABY SPINACH
- 2 SCALLIONS (GREEN PARTS ONLY), SLICED
- COOKED BROWN BASMATI RICE, FOR SERVING
LOW FODMAP TURKEY KEEMA WITH VEGGIES Steps
- Crumble and brown the ground turkey in a large skillet over medium-high heat.
- Cook until the meat is no longer pink.
- Reduce the heat to medium and stir in the water, kosher salt, ginger,
cumin, coriander (if using), cinnamon, and turmeric.
- Stir in the carrots and zucchini. Bring to a simmer, cover, and cook for 7 to 8 minutes
until the vegetables are tender, stirring occasionally and adding more water if necessary.
- Add the spinach, cover, and cook for about 2 more minutes or until the spinach is wilted.
- Stir in the sliced scallions and serve hot over rice.