Spicy Asian Style Keema
A quick, spicy turkey mince stir-fry served over cauliflower rice. Sriracha brings the heat, tamari keeps it gluten free, and swapping rice for cauliflower rice keeps the carbs low — perfect for a fast weeknight dinner.
Carbs per serving
Serves
Prep
Cook
Ingredients
Adjust servings
Quantities scaled for 2 serves (recipe as written serves 2).
- 500g cauliflower rice (fresh or frozen)
- 250g turkey mince (or lean chicken or beef mince)
- 6 thin spring onions, chopped
- 125g frozen peas
- 1 teaspoon vegetable or peanut oil
- 2 tablespoons dry sherry or gluten-free rice wine
- 1-2 tablespoons chopped fresh coriander, to serve
- For the sauce:
- 2 tablespoons sriracha (check the label is gluten free)
- 2 teaspoons sugar-free maple syrup
- 1 tablespoon dry sherry or gluten-free rice wine
- 2 tablespoons gluten-free tamari (or coconut aminos)
Method
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Whisk together the sauce ingredients in a bowl, then stir in the turkey mince. Leave to steep for about 5 minutes while you chop the spring onions and defrost the peas.
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Put the frozen peas in a sieve or colander and pour boiling water over them to defrost, letting the water drain away.
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Cook the cauliflower rice: stir-fry in a dry non-stick pan over medium-high heat for 4-5 minutes until tender (or microwave according to packet instructions). Season lightly, cover and keep warm.
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Heat a wok or heavy-based frying pan until hot. Add the oil, then the defrosted peas and chopped spring onions. Stir-fry for 3-4 minutes.
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Add the turkey and its sauce, and stir-fry for 4-5 minutes until the mince is cooked through.
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Add the 2 tablespoons of sherry or rice wine with 4 tablespoons of water to swill out the residue of the sauce from the meat-steeping bowl, pour it into the pan and stir-fry for about 30 seconds until everything is piping hot.
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Serve over the cauliflower rice with a good scattering of chopped fresh coriander.
Tip: Sriracha brands vary — check the label to make sure yours is gluten free, and add it to taste if you prefer a milder dish.
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