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

Cupboard Curry No. 1 - turkey and peas keema.

You finish grilling melt Cupboard Curry No. 1 - turkey and peas keema applying 13 program as a consequence 7 moreover. Here is how you realize.

modus operandi of Cupboard Curry No. 1 - turkey and peas keema

1. Prepare 2 tbsp of vegetable oil.
2. Prepare 2 of onions, chopped.
3. It's 2 of green chilies and 1 red chili, chopped with seeds left in.
4. It's 500 g of turkey mince.
5. It's 2 tbs of garlic and ginger paste.
6. Prepare 2 tsp of ground turmeric.
7. It's 2 tsp of garam masala.
8. Prepare 1 tsp of ground coriander.
9. You need 1 tsp of ground cumin.
10. You need 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. You need of Good pinch of sea salt and black pepper.

Cupboard Curry No. 1 - turkey and peas keema ingredients

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..