Saturday, February 4, 2012

Dairy and Wheat Free Ground Turkey Kheema

  Kheema (also spelled Qeema) is a South Asian curry dish usually made with ground lamb. It's also often cooked in ghee, which is clarified butter, and sometimes has yogurt mixed in. Of course we did none of that, and it still came out very tasty! Even the boys ate a ton of it, thank goodness. Sometimes I wonder how they survive on what little they eat. On that note, they had their very first grilled cheese sandwiches today on white rye (since Jack is not gluten intolerant but rather just allergic to wheat) and with Daiya cheddar cheese shreds and soy free Earth Balance. Man, were they goo-oood, but I'm really off topic! Back to the recipe!

Turkey Kheema 

1 lb ground turkey
1 large onion, diced
3 cloves garlic, minced
2 medium tomatoes, finely chopped
2-3 small green thai chilies, split lengthwise
  (for the tomatoes and chilies, I just used a can of hot Ro-tel tomatoes)
1 Tbl garam marsala
2 Tbl ground cumin
1 tsp coriander powder
1 large tsp tumeric
1 tsp red chili powder
2-3 tsp tomato paste
1/2 cup water
1 cup green peas
3 Tbl olive oil
Salt and pepper to taste (I added about 3 tsp sea salt and just a dash of pepper)

In a large skillet, heat olive oil over medium heat. Add onion and saute a few minutes, until slightly browned. Add ginger, garlic, and chilies and fry 2-3 minutes. Add in spices. I added a few tablespoons of water at this point as it was very dry and looked like it might burn to the pan. Saute 3 minutes. Add turkey and mix well. Stir until meat is broken up and cooked through. Add tomatoes, tomato paste, and water. Reduce heat to low, cover, cook 5-6 minutes. Stir in peas and serve.

We had ours over cooked quinoa. I found two or three wheat free vegan naan recipes (naan is the traditional flat bread that you would scoop this up with) but they contained rice flour and I'm not confident enough to start trying to substitute flours. Hopefully I will get the hang of it!

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