Easiest Way to Make Homemade Cupboard Curry No. 1 - turkey and peas keema

Cupboard Curry No. 1 - turkey and peas keema.

Hey everyone, I hope you're having an incredible day today. 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 popular of current trending foods on earth. It's simple, it is fast, it tastes yummy. It's appreciated by millions daily. They're fine and they look fantastic. Cupboard Curry No. 1 - turkey and peas keema is something that I have loved my whole life.

To get started with this recipe, we have to 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 requirements Cupboard Curry No. 1 - turkey and peas keema:

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

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

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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