Recipe of Super Quick Homemade Cupboard Curry No. 1 - turkey and peas keema
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We hope you got insight from reading it, now let's go back to cupboard curry no. 1 - turkey and peas keema recipe. To cook cupboard curry no. 1 - turkey and peas keema you only need 13 ingredients and 7 steps. Here is how you achieve that.
The ingredients needed to make Cupboard Curry No. 1 - turkey and peas keema:
- Use of vegetable oil.
- Get of onions, chopped.
- Use of green chilies and 1 red chili, chopped with seeds left in.
- Get of turkey mince.
- Provide of garlic and ginger paste.
- Use of ground turmeric.
- Use of garam masala.
- Use of ground coriander.
- Use of ground cumin.
- Prepare of chopped tomatoes.
- Prepare of Frozen peas.
- Take of plus a dollop quark - but I’d have used natural yoghurt if I’d had it.
- Take of Good pinch of sea salt and black pepper.
Instructions to make Cupboard Curry No. 1 - turkey and peas keema:
- Heat the oil in a wok or frying pan and gently fry the onions for three minutes. You want them softened but not browned..
- Add the chilies and garlic & ginger paste and fry until a pleasant aroma develops..
- Add the mince, stirring well to beak down any lumps and brown - two or three minutes..
- Add the spices and fry for a further minute..
- 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..
- 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..
- 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..
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