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Ingredients requirements Cupboard Curry No. 1 - turkey and peas keema:

1. Give 2 tbsp vegetable oil
2. Get 2 - onions, chopped
3. Give 2 for green chilies and 1 red chili, chopped with seeds left in
4. Make ready 500 g of turkey mince
5. Make ready 2 tbs - garlic and ginger paste
6. Give 2 tsp ground turmeric
7. Prepare 2 tsp of garam masala
8. Get 1 tsp of ground coriander
9. Take 1 tsp for ground cumin
10. Take 1 can of chopped tomatoes
11. You need 200 g Frozen peas
12. Require 3 tbsp of plus a dollop quark - but I’d have used natural yoghurt if I’d had it
13. Give of Good pinch of sea salt and black pepper

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

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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