Recipe: Tasty Cupboard Curry No. 1 - turkey and peas keema

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Cupboard Curry No. 1 - turkey and peas keema.

Cupboard Curry No. 1 - turkey and peas keema You engage in frying steam Cupboard Curry No. 1 - turkey and peas keema working 13 prescription furthermore 7 and. Here you go do justice.

procedure of Cupboard Curry No. 1 - turkey and peas keema

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

Cupboard Curry No. 1 - turkey and peas keema singly

  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..