Indian Turkey Keema Brioche Buns
Boldly seasoned turkey mince in a fragrant keema sauce, loaded into soft brioche buns with shredded red cabbage for colour, crunch and gut-friendly fibre.
Nutrition per serving
In the clinic
Lamb keema curry this version
Compared to Lamb keema curry (BBC Good Food)
Classically made with full-fat lamb or beef mince cooked in a rich spiced sauce, served with white rice or a white bread roll and little or no vegetable content
| Per serving | Lamb keema curry | This recipe | Difference |
|---|---|---|---|
| Calories | 403 kcal | 540 kcal | +34% |
| Carbs | 16g | 58g | +263% |
| Fat | 23g | 16g | −30% |
| Saturated fat | 7g | 5g | −29% |
| Sugar | 10g | 10g | no change |
| Sodium | 92mg | 580mg | +530% |
| Fibre | 5g | 5g | no change |
| Protein | 31g | 34g | +10% |
What changed
-
Full-fat lamb or beef mince Lean turkey mince (5% fat)
Cuts saturated fat by roughly two thirds while keeping protein high, reducing LDL cholesterol load per serving
-
White bread roll or plain naan Brioche bun
Brioche contains eggs and a small amount of butter but is portioned smaller than a naan, keeping total refined carbohydrate and saturated fat moderate
-
No vegetable content Shredded red cabbage and fresh green chilli
Adds fibre, vitamin C and anti-inflammatory anthocyanins without adding meaningful calories
-
Heavy ghee or oil for frying Rapeseed oil
Swaps saturated fat for predominantly monounsaturated and omega-3 fat, which supports heart health
Per serving. Our figures are estimates; the comparison's are the published nutrition of the BBC Good Food recipe.
Nick dropped this beauty into the family chat and we needed the recipe immediately. A saucy, spiced Indian turkey keema piled into a soft brioche bun with crunchy red cabbage and fresh chilli.
Ingredients
- 500 g Lean turkey mince, 5% fat
- 8 Brioche buns, store-bought or homemade
- 200 g Red cabbage, finely shredded
- 2 Green chillies, finely sliced, seeds in or out to taste
- 1 Brown onion, finely diced
- 4 cloves Garlic, minced
- 20 g Fresh ginger, peeled and grated
- 2 tsp Ground cumin
- 2 tsp Ground coriander
- 1 tsp Garam masala
- 1 tsp Ground turmeric
- 1 tsp Kashmiri chilli powder, or mild chilli powder
- 2 tbsp Tomato purée
- 2 Ripe tomatoes, finely chopped
- 1 tbsp Rapeseed oil, for frying
- Salt and black pepper, to taste
Instructions
Mix the ground cumin, coriander, garam masala, turmeric and chilli powder together in a small bowl and set aside.
Heat the rapeseed oil in a large non-stick frying pan or wok over a medium-high heat. Add the diced onion and cook for 4 to 5 minutes, stirring, until softened and beginning to colour at the edges.
Add the garlic and ginger and cook for a further 1 to 2 minutes until fragrant, taking care not to let them burn.
Add the spice mixture and stir for 30 seconds to toast in the pan, then add the chopped tomatoes and tomato purée. Cook for 2 to 3 minutes, stirring, until the tomatoes break down into a thick paste.
Increase the heat to high and add the turkey mince. Break it up thoroughly with a wooden spoon and cook for 7 to 8 minutes, stirring frequently, until browned all over and any liquid has evaporated.
Reduce the heat to medium and cook for a further 4 to 5 minutes, stirring occasionally, until the sauce thickens and clings to the mince. Adjust seasoning with salt and black pepper to taste.
To serve, split each brioche bun and layer a small handful of shredded red cabbage in the base. Pile the hot turkey keema on top and finish with sliced green chilli. Serve two buns per person.