I did not use Swasthi’s Recipes for my own keema recipe, but I chose the picture because it kind of looks like my own recipe. Generally speaking, Martine does not like the dishes I cook to please myself, probably because hot chiles are involved; and her digestion is too delicate to admit any hot peppers to the mix.

So, from time to time, I cook what looks and sort of tastes like an Indian curry, but without any of the hot stuff. This is one such recipe, and it’s actually good enough for me to like it. On my personal serving, however, I add red pepper flakes to give it some heat.

Turn the flame on your range to high. I begin with about a quarter cup of sunflower seed oil into which I have dropped some black mustard seeds and some coriander seeds (jeera) when the oil is hot enough to sizzle.

I slice one large or two small onions and add them to the oil.

For meat, I use one pound of Kroger’s ground turkey, preferably 80% fat free. (If it’s 90%+ fat free, it doesn’t taste as good.) Break up the ground turkey.

Salt to taste. At this point, I add a couple of large dollops of combined Indian garlic and ginger paste. Also: several tablespoons of turmeric, ground cumin, ground coriander, and Hungarian Szeged paprika.

While that mix is cooking, I wash a cup of Thai Jasmine long-grained rice from Trader Joe and drain, repeating the process until the water is clear. Dump the rice into the meat and onion mixture and add 2 to 2½ cups of water. Stir well.

Cut up a few ripe tomatoes and chop them coarsely.

The rest of the ingredients are frozen: I like to add several handfuls of frozen mixed vegetables, frozen peas, frozen lima beans, and frozen Potatoes O’Brien.

Cover, lower the flame, and stir every few minutes to keep the mix from sticking to the bottom of the pan.