Hey everyone, it’s John, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, cupboard curry no. 1 - turkey and peas keema. One of my favorites. This time, I am going to 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 current trending meals on earth. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. They’re nice and they look fantastic. Cupboard Curry No. 1 - turkey and peas keema is something which I’ve loved my entire life.

Raita: In a small serving bowl, mix yogurt with fork until smooth. Add remaining ingredients, stir, cover with plastic wrap and chill until ready to serve. With beef mince, tomatoes and peas, this classic keema curry recipe is great for spicing up weeknight dinners.

To begin with this particular recipe, we have to 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 cook it.

The ingredients needed to make Cupboard Curry No. 1 - turkey and peas keema:

1. Prepare 2 tbsp vegetable oil
2. Prepare 2 onions, chopped
3. Get 2 green chilies and 1 red chili, chopped with seeds left in
4. Get 500 g turkey mince
5. Make ready 2 tbs garlic and ginger paste
6. Take 2 tsp ground turmeric
7. Take 2 tsp garam masala
8. Make ready 1 tsp ground coriander
9. Take 1 tsp ground cumin
10. Get 1 can chopped tomatoes
11. Take 200 g Frozen peas
12. Get 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

It is stripped back and simplified but still absolutely delicious!. Heat the oil in a large frying pan. Add the tomatoes, onion, ginger, garlic and cumin and cook and stir for a few minutes. In a large nonstick skillet, heat oil over medium heat.

Steps 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.

Add garlic and ginger and stir, cooking for a minute longer. Add the curry, cumin, coriander, salt, turmeric and ginger and stir well to combine. Serve the curried turkey and peas over steamed rice. Sprinkle with fresh parsley or cilantro and enjoy! Melt ghee in a large skillet over medium-high heat.

So that’s going to wrap this up for this special food cupboard curry no. 1 - turkey and peas keema recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!