Hello everybody, it is Jim, welcome to my recipe site. 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. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Cupboard Curry No. 1 - turkey and peas keema is one of the most popular of current trending foods in the world. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions daily. Cupboard Curry No. 1 - turkey and peas keema is something that I have loved my whole life. They’re fine and they look wonderful.

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. Make ready 2 tbsp vegetable oil
2. Get 2 onions, chopped
3. Take 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. Make ready 2 tsp ground turmeric
7. Get 2 tsp garam masala
8. Prepare 1 tsp ground coriander
9. Make ready 1 tsp ground cumin
10. Prepare 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. Take 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.

So that is going to wrap this up for this exceptional food cupboard curry no. 1 - turkey and peas keema recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!