Step-by-Step Guide to Prepare Homemade Cupboard Curry No. 1 - turkey and peas keema

Cupboard Curry No. 1 - turkey and peas keema.

Hey everyone, I hope you are having an incredible day today. Today, we're going to prepare a special dish, cupboard curry no. 1 - turkey and peas keema. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Cupboard Curry No. 1 - turkey and peas keema is one of the most popular of recent trending foods in the world. It's appreciated by millions every day. It is simple, it is fast, it tastes yummy. They're nice 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 recipe, we have to first prepare a few ingredients. You can cook cupboard curry no. 1 - turkey and peas keema using 13 ingredients and 7 steps. Here is how you can achieve it.

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

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

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

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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