Cupboard Curry No. 1 - turkey and peas keema
Cupboard Curry No. 1 - turkey and peas keema

Hello everybody, it’s Jim, welcome to my recipe site. Today, we’re going to make a distinctive dish, cupboard curry no. 1 - turkey and peas keema. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Cupboard Curry No. 1 - turkey and peas keema is one of the most well liked of current trending meals on earth. It is easy, it is quick, it tastes delicious. It is appreciated by millions daily. They are fine and they look wonderful. Cupboard Curry No. 1 - turkey and peas keema is something which I’ve loved my whole life.

To begin with this particular recipe, we must prepare a few components. You can cook cupboard curry no. 1 - turkey and peas keema using 13 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Cupboard Curry No. 1 - turkey and peas keema:
  1. Get 2 tbsp vegetable oil
  2. Make ready 2 onions, chopped
  3. Prepare 2 green chilies and 1 red chili, chopped with seeds left in
  4. Get 500 g turkey mince
  5. Take 2 tbs garlic and ginger paste
  6. Take 2 tsp ground turmeric
  7. Take 2 tsp garam masala
  8. Take 1 tsp ground coriander
  9. Get 1 tsp ground cumin
  10. Get 1 can chopped tomatoes
  11. Make ready 200 g Frozen peas
  12. Make ready 3 tbsp plus a dollop quark - but I’d have used natural yoghurt if I’d had it
  13. Prepare Good pinch of sea salt and black pepper
Instructions to make Cupboard Curry No. 1 - turkey and peas keema:
  1. Heat the oil in a wok or frying pan and gently fry the onions for three minutes. You want them softened but not browned.
  2. Add the chilies and garlic & ginger paste and fry until a pleasant aroma develops.
  3. Add the mince, stirring well to beak down any lumps and brown - two or three minutes.
  4. Add the spices and fry for a further minute.
  5. Stir in the tomatoes, including their juice, then bring to a boil and then immediately reduce to a fast simmer, add the yoghourt, salt and black pepper.
  6. You might need to add a little water but this is meant to be a “dry” rather than “sloppy” curry. Cook on a medium simmer for 30 minutes, stirring occasionally.
  7. Add the frozen peas and cook on a fast simmer for a further 5 or so minutes. Serve immediately with appropriate accompaniments with another dollop of quark or natural yoghourt.

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