Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, cupboard curry no. 1 - turkey and peas keema. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Cupboard Curry No. 1 - turkey and peas keema is one of the most well liked of current trending foods in the world. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. Cupboard Curry No. 1 - turkey and peas keema is something that I have loved my whole life. They’re nice and they look fantastic.

To begin 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 it.

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

1. Get 2 tbsp vegetable oil
2. Make ready 2 onions, chopped
3. Prepare 2 green chilies and 1 red chili, chopped with seeds left in
4. Make ready 500 g turkey mince
5. Take 2 tbs garlic and ginger paste
6. Take 2 tsp ground turmeric
7. Make ready 2 tsp garam masala
8. Prepare 1 tsp ground coriander
9. Prepare 1 tsp ground cumin
10. Take 1 can chopped tomatoes
11. Prepare 200 g Frozen peas
12. Prepare 3 tbsp plus a dollop quark - but I’d have used natural yoghurt if I’d had it
13. Make ready 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’s going to wrap it up with this special food cupboard curry no. 1 - turkey and peas keema recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!