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Alright, don’t linger, let’s approach this cupboard curry no. 1 - turkey and peas keema formula with 13 components which are undoubtedly easy to obtain, and we have to process them at the very least through 7 methods. You should shell out a while on this, so the resulting food could be perfect.

Composition of Cupboard Curry No. 1 - turkey and peas keema:

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

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

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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