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Recipe of Award-winning Cupboard Curry No. 1 - turkey and peas keema

 ·  ☕ 5 min read  ·  ✍️ Julia Frazier

Cupboard Curry No. 1 - turkey and peas keema

Hey everyone, it is me again, Dan, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, cupboard curry no. 1 - turkey and peas keema. 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 well liked of recent trending foods in the world. It is appreciated by millions daily. It’s easy, it is quick, it tastes delicious. Cupboard Curry No. 1 - turkey and peas keema is something that I have loved my whole life. They’re fine and they look fantastic.

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

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