Cupboard Curry No. 1 - turkey and peas keema
Cupboard Curry No. 1 - turkey and peas keema

Hello everybody, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, cupboard curry no. 1 - turkey and peas keema. It is one of my favorites. This time, I am going to 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 recent trending meals on earth. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions daily. Cupboard Curry No. 1 - turkey and peas keema is something that I’ve loved my whole life. They’re nice and they look fantastic.

In a large nonstick skillet, heat oil over medium heat. Add garlic and ginger and stir, cooking for a minute longer. Raita: In a small serving bowl, mix yogurt with fork until smooth.

To begin with this recipe, we must 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. Prepare 2 tbsp vegetable oil
  2. Prepare 2 onions, chopped
  3. Make ready 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. Prepare 2 tsp ground turmeric
  7. Get 2 tsp garam masala
  8. Prepare 1 tsp ground coriander
  9. Take 1 tsp ground cumin
  10. Get 1 can chopped tomatoes
  11. Take 200 g Frozen peas
  12. Prepare 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

Sprinkle browned flaked almonds and sultanas and a few drops of rose water. Put the onion, ginger and garlic into a food processor and pulse until very finely chopped. You can add about half cup of peas or matar to the keema. Using potato also helps to make a gravy.

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.

Just take off the curry a bit early when there is still enough moisture in the pan. Keema Curry& Chapati is a dish that made its debut in Cooking Mama: Cook Off. Keema Curry is a special curry dish popular in some cultures. Keema refers to minced meat with spices and peas, creating a curry with a different texture compared to other chunkier curries. Although mutton is typically used to make keema, pork is used in Cooking Mama: Cook Off instead, due to pork being highly.

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