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

Cupboard Curry No. 1 - turkey and peas keema is one of the most popular of recent trending foods on earth. It’s appreciated by millions daily. It’s easy, it is fast, it tastes delicious. Cupboard Curry No. 1 - turkey and peas keema is something that I have loved my entire life. They’re nice and they look wonderful.

We do like our curries so I decided to see what I could make from what I had readily to hand. In a large nonstick skillet, heat oil over medium heat. Add garlic and ginger and stir, cooking for a minute longer.

To begin with this recipe, we have to first prepare a few components. You can cook cupboard curry no. 1 - turkey and peas keema using 13 ingredients and 7 steps. Here is how you cook 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. Take 2 green chilies and 1 red chili, chopped with seeds left in
4. Make ready 500 g turkey mince
5. Make ready 2 tbs garlic and ginger paste
6. Take 2 tsp ground turmeric
7. Get 2 tsp garam masala
8. Take 1 tsp ground coriander
9. Prepare 1 tsp ground cumin
10. Get 1 can chopped tomatoes
11. Take 200 g Frozen peas
12. Make ready 3 tbsp plus a dollop quark - but I’d have used natural yoghurt if I’d had it
13. Prepare Good pinch of sea salt and black pepper

Add the curry powder, cumin, salt and coriander and fry for another few minutes then add the tomato puree, tomatoes and beef stock. Keema curry (keema matar) is a delicious Indian/Pakistani ground meat and pea curry. Easy to make, and with plenty of flavor, it's a great meal for any night of the week. It's also perfect for meal prep.

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.

This post may contain affiliate links, where we earn from qualifying purchases. See more details in the policy page. Add a peeled and diced potato and sauté it with the onions. This will give more thickness to the curry. Substitute ground chicken with ground lamb, turkey or beef and follow the same recipe.

So that is going to wrap it up with this exceptional food cupboard curry no. 1 - turkey and peas keema recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!