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

Keema spice blend (curry powder - cumin - turmeric - coriander. Try this tasty and easy to make Turkey keema. You can serve with Indian bread or rice.

Cupboard Curry No. 1 - turkey and peas keema is one of the most favored of current trending foods on earth. It is appreciated by millions every day. It’s simple, it is fast, it tastes delicious. Cupboard Curry No. 1 - turkey and peas keema is something that I have loved my entire life. They are fine and they look wonderful.

To get started with this recipe, we have to prepare a few ingredients. You can cook 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. Make ready 2 tbsp vegetable oil
2. Prepare 2 onions, chopped
3. Make ready 2 green chilies and 1 red chili, chopped with seeds left in
4. Take 500 g turkey mince
5. Make ready 2 tbs garlic and ginger paste
6. Make ready 2 tsp ground turmeric
7. Prepare 2 tsp garam masala
8. Make ready 1 tsp ground coriander
9. Make ready 1 tsp ground cumin
10. Take 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

Serve with Indian breads or poppadums, chutney and some more yogurt. Also known as Keema or Queema, Kheema is a Urdu word for minced meat such as chicken, lamb, beef, etc. I love the idea of shepherds pie, but I hate the lamb/tomato/carrot combination. Looking at the flavours and aromas you're using in this keema pie though - I know I'm going to love it.

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.

Make delicious keema mattar at home just like those at the best restaurants! Best selling cookbook author Dan Toombs aka The Curry Guy shares his recipe. How to Make Kheema Mattar - A Traditional Lamb Keema and Pea Curry. Curried Turkey Rice Bowl is a spicy turkey curry using mince/ground turkey, peas and Indian spices. Served with brown rice/roti/quinoa/cauliflower rice for a First thing first, you need to make the turkey curry using the listed ingredients.

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