Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, cupboard curry no. 1 - turkey and peas keema. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Cupboard Curry No. 1 - turkey and peas keema is one of the most well liked of recent trending meals on earth. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are nice and they look wonderful. Cupboard Curry No. 1 - turkey and peas keema is something that I have loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can have cupboard curry no. 1 - turkey and peas keema using 13 ingredients and 7 steps. Here is how you can achieve that.

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

1. Make ready 2 tbsp vegetable oil
2. Make ready 2 onions, chopped
3. Take 2 green chilies and 1 red chili, chopped with seeds left in
4. Make ready 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. Get 1 tsp ground coriander
9. Prepare 1 tsp ground cumin
10. Get 1 can chopped tomatoes
11. Take 200 g Frozen peas
12. Make ready 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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