Cupboard Curry No. 1 - turkey and peas keema.
Hello everybody, it's John, welcome to our recipe page. Today, I'm gonna show you how to prepare a special dish, cupboard curry no. 1 - turkey and peas keema. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Cupboard Curry No. 1 - turkey and peas keema is one of the most popular of recent trending foods on earth. It's enjoyed by millions every day. It is easy, it is quick, it tastes yummy. They're nice and they look wonderful. 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 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 that.
Ingredients of Cupboard Curry No. 1 - turkey and peas keema:
- Provide 2 tbsp - vegetable oil.
- Prepare 2 for onions, chopped.
- Require 2 for green chilies and 1 red chili, chopped with seeds left in.
- Provide 500 g of turkey mince.
- Give 2 tbs garlic and ginger paste.
- Require 2 tsp for ground turmeric.
- Give 2 tsp of garam masala.
- You need 1 tsp - ground coriander.
- Need 1 tsp ground cumin.
- Give 1 can of chopped tomatoes.
- Prepare 200 g of Frozen peas.
- Require 3 tbsp plus a dollop quark - but I’d have used natural yoghurt if I’d had it.
- You need for Good pinch of sea salt and black pepper.
Cupboard Curry No. 1 - turkey and peas keema making process:
- 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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