Recipe of Ultimate Cupboard Curry No. 1 - turkey and peas keema

Cupboard Curry No. 1 - turkey and peas keema.

Hello everybody, hope you're having an amazing day today. Today, we're going to make a distinctive dish, cupboard curry no. 1 - turkey and peas keema. It is one of my favorites. For mine, I'm gonna make it a bit tasty. This will be really delicious.

Cupboard Curry No. 1 - turkey and peas keema is one of the most well liked of recent trending meals in the world. It's easy, it is fast, it tastes delicious. It is appreciated by millions every day. They are fine and they look fantastic. Cupboard Curry No. 1 - turkey and peas keema is something that I've loved my whole life.

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

Ingredients for Cupboard Curry No. 1 - turkey and peas keema:

1. Give 2 tbsp of vegetable oil.
2. Need 2 onions, chopped.
3. Require 2 - green chilies and 1 red chili, chopped with seeds left in.
4. Give 500 g for turkey mince.
5. Need 2 tbs for garlic and ginger paste.
6. You need 2 tsp of ground turmeric.
7. Provide 2 tsp for garam masala.
8. You need 1 tsp for ground coriander.
9. Give 1 tsp of ground cumin.
10. Give 1 can of chopped tomatoes.
11. Give 200 g for Frozen peas.
12. Need 3 tbsp - plus a dollop quark - but I’d have used natural yoghurt if I’d had it.
13. You need for Good pinch of sea salt and black pepper.

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

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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