Cupboard Curry No. 1 - turkey and peas keema.
Hey everyone, it's John, 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. This time, I will make it a little bit tasty. 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 foods on earth. It is appreciated by millions every day. It's simple, it is fast, it tastes delicious. They are fine and they look fantastic. Cupboard Curry No. 1 - turkey and peas keema is something which I have 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 it.
Ingredients requirements for Cupboard Curry No. 1 - turkey and peas keema:
- Provide 2 tbsp vegetable oil.
- Provide 2 onions, chopped.
- Require 2 for green chilies and 1 red chili, chopped with seeds left in.
- Need 500 g turkey mince.
- Need 2 tbs - garlic and ginger paste.
- Require 2 tsp ground turmeric.
- You need 2 tsp of garam masala.
- Provide 1 tsp of ground coriander.
- Give 1 tsp - ground cumin.
- Provide 1 can of chopped tomatoes.
- Require 200 g - Frozen peas.
- Require 3 tbsp - plus a dollop quark - but I’d have used natural yoghurt if I’d had it.
- Prepare for Good pinch of sea salt and black pepper.
Cupboard Curry No. 1 - turkey and peas keema step by step:
- Heat the oil in a wok or frying pan and gently fry the onions for three minutes. You want them softened but not browned..
- Add the chilies and garlic & ginger paste and fry until a pleasant aroma develops..
- Add the mince, stirring well to beak down any lumps and brown - two or three minutes..
- Add the spices and fry for a further minute..
- 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..
- 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..
- 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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