Font ResizeCaroline Johnson grew up in India, and that's where she became interested in food. Now living in New Brighton, Johnson has adapted many of the recipes she learned from the Indian cook. For these Kwik Kheema Pockets, Johnson uses ground turkey, even though kheema on Indian menus usually means ground lamb or beef. Any curry powder will work, but Johnson prefers Madras Curry Powder. She buys all her Indian spices at the Indian grocery store. "Not only do they taste better," she says, "but they're also quite a bit cheaper."
What you need: Canola oil, 1 small onion (chopped), curry powder, turmeric, ground coriander, red-pepper flakes, salt, ground turkey, 1 can (8 ounces) tomato sauce, 2 cups frozen peas, 6 whole-wheat pita bread halves.
How to make it: Heat 2 tablespoons canola oil in medium skillet over medium high heat. Add onion. Cook for 1 minute. Add 1 1/2 tablespoons curry powder, 1/2 teaspoon turmeric, 1 teaspoon coriander, 1/4 teaspoon red-pepper flakes and 1/2 teaspoon salt. Cook for 30 seconds. Add turkey. Cook for 3 minutes, stirring often. Add tomato sauce and peas. Reduce heat to medium. Cook, stirring, for 5 to 6 minutes. Meanwhile, separate bread into pockets. Fill each with fresh hot kheema. Serve. Makes 3 to 6 servings.
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