Veg-Packed Mild Turkey Keema & Rice

Ingredients

• 1 tbsp rapeseed or olive oil
• 1 onion, finely diced
• ¾ carrot, finely diced or grated
• 1 courgette, grated or finely diced
• 1 pepper, finely diced
• 1½ garlic cloves, crushed
• 190g turkey mince, beef mince or lamb mince
• 30g dried red lentils, rinsed
• ¾ x 160g tins chopped tomatoes
• 1 tbsp tomato purée, about 20g
• 60g frozen peas
• 95ml water
• 1 tsp ground cumin
• 1 tsp mild curry powder, ideally salt-free
• ½ tsp mild paprika
• 75g dried rice

Method

1. Heat the oil in a large pan. Add onion, carrots, courgette and pepper. Cook for 6–8 minutes until softened.
2. Add garlic, cumin, mild curry powder and paprika. Stir for 30 seconds.
3. Add the mince and break it up well. Cook until no pink remains.
4. Stir in red lentils, chopped tomatoes, tomato purée and water.
5. Simmer for 20–25 minutes, stirring occasionally, until the lentils are soft and the sauce is thick.
6. Add frozen peas for the final 4–5 minutes and cook until fully heated through.
7. Meanwhile, cook the rice according to the packet.
8. Remove babies portion before adding any adult salt, chilli or salty extras. Mash or chop to the right texture.
9. Serve Dinner 1. Cool and refrigerate about 280g cooked keema per adult-equivalent unit for Dinner 3.