Hey everyone, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, cupboard curry no. 1 - turkey and peas keema. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Cupboard Curry No. 1 - turkey and peas keema is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It is easy, it is quick, it tastes yummy. They are fine and they look fantastic. Cupboard Curry No. 1 - turkey and peas keema is something which I have loved my entire life.

To begin with this particular 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.

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

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

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.

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