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

Hey everyone, it’s Brad, welcome to my recipe site. Today, we’re going to make a special dish, cupboard curry no. 1 - turkey and peas keema. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Cupboard Curry No. 1 - turkey and peas keema is one of the most popular of current trending foods in the world. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Cupboard Curry No. 1 - turkey and peas keema is something that I’ve loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we have to prepare a few components. You can have cupboard curry no. 1 - turkey and peas keema using 13 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Cupboard Curry No. 1 - turkey and peas keema:
  1. Make ready 2 tbsp vegetable oil
  2. Make ready 2 onions, chopped
  3. Make ready 2 green chilies and 1 red chili, chopped with seeds left in
  4. Take 500 g turkey mince
  5. Get 2 tbs garlic and ginger paste
  6. Take 2 tsp ground turmeric
  7. Prepare 2 tsp garam masala
  8. Get 1 tsp ground coriander
  9. Make ready 1 tsp ground cumin
  10. Take 1 can chopped tomatoes
  11. Take 200 g Frozen peas
  12. Take 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
Steps 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.

So that’s going to wrap it up with this special food cupboard curry no. 1 - turkey and peas keema recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!