🍳
LearnViz Cooking

🍛 Indian · Main · Easy difficulty · Contains meat or poultry

Anti-Inflammatory Indian Turkey Steamed Ginger & Greens Plate

An anti-inflammatory steamed ginger & greens plate with turkey, turmeric, cumin and garam masala, Indian flavours and no gluten.

Prep time
10 min
Cook time
15 min
Total time
25 min
Servings
4
Calories
375 kcal
Protein
35 g
Carbs
16 g
Fat
19 g
Course
Main

About this Indian steamed dish

Anti-Inflammatory Indian Turkey Steamed Ginger & Greens Plate is a Indian main built around turkey breast. It takes about 25 min from start to finish, 10 minutes of prep and 15 minutes of cooking, and serves 4.

Cooking method: steamed dish. Difficulty is rated easy. Contains meat or poultry, and marked gluten-free in our data.

Good for: anti-inflammatory, under 25 minutes, high protein, light & low calorie, everyday healthy.

Ingredients

Quantities are for 4 servings. Change the servings in the app to rescale them automatically.

  • 500 g turkey breast, sliced
  • 200 g green beans or bok choy
  • 2 tbsp julienned ginger
  • 1 cup spinach, sliced
  • Seasoning: turmeric, cumin and garam masala
  • Sauce: 1 tbsp lemon juice and 2 tbsp olive oil
  • 2 tbsp olive oil
  • Salt and black pepper, to taste

Method

  1. Step 1. Rub the turkey with turmeric, cumin and garam masala.

    Heat
    Off, no heat
    Look for
    Everything is evenly coated or just combined, with no dry pockets.
    Why it matters
    Mixing spreads salt, fat and flavour through the food so every bite tastes the same.
    Avoid
    Overmixing batters and doughs makes them tough; stop once just combined.

  2. Step 2. Bring water to a simmer under a steamer basket.

    Heat
    Medium to high
    Look for
    The oil shimmers and flows like water; a drop of water sizzles instantly.
    Why it matters
    Food added to a properly hot pan sears and browns instead of steaming and sticking.
    Avoid
    Adding food to a cold pan: it sticks, turns grey and soaks up oil.

  3. Step 3. Steam the turkey for 9 minutes until just cooked.

    Heat
    Medium, with a steady flow of steam
    Look for
    Food is just cooked through, tender but not collapsing.
    Why it matters
    Gentle, steady heat softens tough fibres and lets flavours blend without drying things out.
    Avoid
    Over-steaming. Check a minute early and keep the water from boiling dry.

  4. Step 4. Add the greens for the last 4 minutes.

    Heat
    Keep the heat steady
    Look for
    The new ingredient is coated and the mixture returns to a gentle bubble.
    Why it matters
    Adding things in order lets each ingredient cook for just the right time.
    Avoid
    Dumping everything in at once: delicate items turn mushy before tougher ones are done.

  5. Step 5. Warm the sauce (1 tbsp lemon juice and 2 tbsp olive oil) and pour over the plate.

    Heat
    Off, no heat
    Look for
    Everything is evenly coated or just combined, with no dry pockets.
    Why it matters
    Mixing spreads salt, fat and flavour through the food so every bite tastes the same.
    Avoid
    Overmixing batters and doughs makes them tough; stop once just combined.

  6. Step 6. Top with the ginger and fresh coriander.

    Heat
    Keep the heat steady
    Look for
    The new ingredient is coated and the mixture returns to a gentle bubble.
    Why it matters
    Adding things in order lets each ingredient cook for just the right time.
    Avoid
    Dumping everything in at once: delicate items turn mushy before tougher ones are done.

Chef's tip

Add black pepper with turmeric - it boosts absorption.

Equipment you will need

  • Steamer or lidded pot
  • Heatproof plate
  • Small pan for oil

Nutrition per serving

Estimated per serving: 375 kcal, 35 g protein, 16 g carbohydrate and 19 g fat. Roughly 37% of the energy comes from protein, 17% from carbohydrate and 46% from fat, using standard energy values.

Nutrition values are estimates from typical ingredient profiles. They are not medical data, and brands and portions vary. Consult a doctor or registered dietitian about your diet.

When to cook Anti-Inflammatory Indian Turkey Steamed Ginger & Greens Plate

Substitutions and variations

  • Set food above the water line in a steamer or colander so it cooks by steam, not boiling.
  • Add a few slices of ginger or lemon to the water for subtle flavour.
  • Season lightly before steaming and serve sauce on the side.

Frequently asked questions about Anti-Inflammatory Indian Turkey Steamed Ginger & Greens Plate

How long does Anti-Inflammatory Indian Turkey Steamed Ginger & Greens Plate take to make?

It takes about 25 min in total: 10 minutes of prep and 15 minutes of cooking. Times are estimates and depend on your stove, pan and how small you cut the ingredients.

How many calories are in one serving?

Each serving has about 375 kcal, with 35 g protein, 16 g carbohydrate and 19 g fat. These are estimates for the recipe's 4 servings.

Is Anti-Inflammatory Indian Turkey Steamed Ginger & Greens Plate gluten-free?

It is marked gluten-free in our data. Still check labels on stock, sauces and spice blends, which can contain gluten.

Is it suitable for vegetarians or vegans?

No, it contains meat or poultry. For a meat-free version, swap the main ingredient for tofu, chickpeas or mushrooms and adjust the cooking time.

How difficult is it to cook?

It is an easy recipe with simple steps and minimal timing pressure, so it suits beginners.

Can I make Anti-Inflammatory Indian Turkey Steamed Ginger & Greens Plate ahead or freeze it?

Store leftovers in airtight containers in the fridge for 3-4 days. Most baked and saucy dishes freeze well for up to 3 months, but avoid freezing crisp items and salads.

How many servings does it make?

This recipe makes 4 servings. To change the amount, scale each ingredient in proportion. The interactive app's servings control does this automatically.

More Indian recipes

All Indian recipesOpen in the interactive app