Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the vegetable oil in a frying pan and cook the turkey mince over a high heat for 5 minutes until it's starting to brown and the liquid has evaporated. Turn the heat down, add the onion with a pinch of salt and cook for 5 minutes until beginning to soften. Add the garlic, ginger and chillies, and cook for a further 5 minutes until the onion has softened. Stir in the spices and cook for 2 minutes, then pour in the stock and simmer for 20 minutes. Add the peas and cook for 5 minutes, then add the coriander, lemon juice and season.
Toss the salad ingredients together with some seasoning, then spoon the kheema matar into bowls and serve with the rotis and tomato salad alongside.
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