Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, cupboard curry no. 1 - turkey and peas keema. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Cupboard Curry No. 1 - turkey and peas keema is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. They’re fine and they look wonderful. Cupboard Curry No. 1 - turkey and peas keema is something which I have loved my entire life.

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

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.

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