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

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We hope you got insight from reading it, now let’s go back to cupboard curry no. 1 - turkey and peas keema recipe. You can have cupboard curry no. 1 - turkey and peas keema using 13 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to prepare Cupboard Curry No. 1 - turkey and peas keema:
  1. Take 2 tbsp vegetable oil
  2. Prepare 2 onions, chopped
  3. You need 2 green chilies and 1 red chili, chopped with seeds left in
  4. You need 500 g turkey mince
  5. Take 2 tbs garlic and ginger paste
  6. Take 2 tsp ground turmeric
  7. Prepare 2 tsp garam masala
  8. Get 1 tsp ground coriander
  9. You need 1 tsp ground cumin
  10. Use 1 can chopped tomatoes
  11. You need 200 g Frozen peas
  12. You need 3 tbsp plus a dollop quark - but I’d have used natural yoghurt if I’d had it
  13. Prepare Good pinch of sea salt and black pepper
Instructions to make Cupboard Curry No. 1 - turkey and peas keema:
  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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