Turkey keema with peas and cucumber raita

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Turkey keema with peas and cucumber raita

Turkey keema with peas and cucumber raita

Soy-Free, Protein Plus

2 Servings, 640 Calories/Serving

25–35 Minutes

In India and Pakistan, keema is a popular main course and street food snack, made with richly spiced ground meat (usually lamb) and vegetables (typically peas and potatoes). In Chef Justine’s Sunbasket spin, she swaps in lean, dark-meat turkey and pearl couscous and adds a refreshing cucumber raita.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ¾ cup pearl couscous
  • 1 or 2 shallots
  • Peeled fresh garlic
  • 10 ounces ground turkey
  • Keema spice blend (curry powder - cumin - turmeric - coriander - cinnamon - ground ginger)
  • ½ cup diced tomatoes
  • ½ cup petite peas
  • 1 Persian cucumber
  • Fresh mint
  • 1 lime
  • ½ cup Greek yogurt

Nutrition per serving

Calories 640, Total Fat 21g (27% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 110mg (37% DV), Sodium 370mg (16% DV), Total Carb. 67g (24% DV), Fiber 7g (25% DV), Protein 46g
Contains: Milk, Wheat


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the couscous

In a small sauce pot, bring 1¼ cups lightly salted water to a boil. Add the couscous, reduce to a simmer, cover, and cook until the couscous is tender and the water is absorbed, 15 to 17 minutes.
While the couscous cooks, prepare the keema.


Prep the vegetables and turkey

  • Peel and thinly slice the shallots.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
  • Cut off a small corner of the ground turkey packaging and drain off any excess liquid. Transfer to a plate and pat dry with a paper towel.


Cook the keema

In a large frying pan over medium heat, warm 1 tablespoon oil until hot but not smoking. Add the shallots and garlic, season with salt, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Add the turkey and keema spice blend, season with salt and pepper, and cook, stirring to break up the meat, until beginning to brown, 5 to 7 minutes.
Add the tomatoes and ½ cup water and cook, stirring occasionally, until the liquid thickens, 3 to 5 minutes. Stir in the peas and cook until heated through, about 1 minute.
While the keema cooks, prepare the cucumber raita.


Make the cucumber raita

  • Trim the ends from the cucumber; thinly slice the cucumber crosswise.
  • Strip the mint leaves from the stems; coarsely chop the leaves.
  • Juice half the lime; cut half into wedges for garnish.
In a small bowl, stir together the yogurt, cucumber, mint, and lime juice. Season to taste with salt.


Transfer the keema, couscous, and raita to individual plates. Garnish with the lime wedges.