The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Turkey keema fusilli
Our fabulous fusion dish fries onion and pepper with warming spices, then adds turkey mince and our über-easy ginger & garlic paste. A quick simmer with stock and passata finishes this curry in a hurry; just add pasta, peas and a flurry of coriander for a feast in 25 mins flat!
SWK: Source of fibre
SWK: High protein
Plants 6
Serving size
Ingredients
- 200g pasta (Wheat) (100% Durum Wheat Semolina (Allergen Declaration: Contains Wheat Gluten))
- 8g chicken stock powder (Chicory Extract, Yeast Extract, Salt, Natural Flavouring, Onion Powder, Sugar, Chicken Stock Powder (100% Chicken Broth Powder) Rapeseed Oil.)
- 1 onion
- 1 pepper
- 2 tsp cumin seeds
- 1 tsp fennel seeds
- 1 chilli
- 300g British turkey breast mince
- 4 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 1 tbsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 200g passata (tomatoes, salt, citric acid)
- 1 handful of fresh coriander
- 150g peas
Nutritional Information
Calories: 671
Protein: 56g
Carbs: 96g
Fat: 6.7g
Ingredients
- 400g pasta (Wheat) (100% Durum Wheat Semolina (Allergen Declaration: Contains Wheat Gluten))
- 2 onion
- 2 pepper
- 4 tsp cumin seeds
- 2 tsp fennel seeds
- 1 chilli
- 600g British turkey breast mince
- 8 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 2 tbsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 8g chicken stock powder (Chicory Extract, Yeast Extract, Salt, Natural Flavouring, Onion Powder, Sugar, Chicken Stock Powder (100% Chicken Broth Powder) Rapeseed Oil.)
- 400g passata (tomatoes, salt, citric acid)
- 1 handful of fresh coriander
- 150g peas
Nutritional Information
Calories: 634
Protein: 53g
Carbs: 92g
Fat: 6.1g
Turkey keema fusilli
Our fabulous fusion dish fries onion and pepper with warming spices, then adds turkey mince and our über-easy ginger & garlic paste. A quick simmer with stock and passata finishes this curry in a hurry; just add pasta, peas and a flurry of coriander for a feast in 25 mins flat!
Cook time:
25 mins
Cuisine:
Indian
Food group:
Poultry
Allergens: Wheat
Cooking Instructions
Before you start
- 2x large saucepans
Set the pasta boiling
- Cook the pasta in boiling water for 8-9 mins, then drain.
Sizzle the spices
- Meanwhile, peel and finely dice the onions. Deseed the peppers and dice into 1cm squares.
- Spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat. Fry the onions and peppers with the cumin and fennel seeds for 5 mins.
Stir in the turkey
- Finely dice the chilli (deseed for less heat).
- Add the chilli (to taste), mince and ginger & garlic paste to the pan and cook for 3 mins, breaking up the mince with a wooden spoon.
- Stir in the curry powder and cook for 2 mins.
Simmer the sauce
- Boil a half-full kettle. Add the stock to the pan, then pour in 250ml boiled water (300ml for 4 portions) and the passata. Stir well and simmer for 8-10 mins, until the turkey is cooked through and the sauce is reduced by half.
- Finely chop the coriander.
Bring everything together
- Stir the pasta, half the coriander and the peas into the frying pan and cook for 1 min.
- Lightly season to taste with salt, then scatter over the remaining chopped coriander and serve.