Hey everyone, it’s Louise, welcome to my recipe site. Today, we’re going to make a distinctive dish, cupboard curry no. 1 - turkey and peas keema. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Book: Hairy Dieters - Go Veggie. In a large nonstick skillet, heat oil over medium heat. Add garlic and ginger and stir, cooking for a minute longer.
Cupboard Curry No. 1 - turkey and peas keema is one of the most popular of recent trending foods in the world. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions daily. They are fine and they look fantastic. Cupboard Curry No. 1 - turkey and peas keema is something which I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few ingredients. 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:
- Make ready 2 tbsp vegetable oil
- Make ready 2 onions, chopped
- Get 2 green chilies and 1 red chili, chopped with seeds left in
- Get 500 g turkey mince
- Make ready 2 tbs garlic and ginger paste
- Prepare 2 tsp ground turmeric
- Get 2 tsp garam masala
- Get 1 tsp ground coriander
- Take 1 tsp ground cumin
- Take 1 can chopped tomatoes
- Make ready 200 g Frozen peas
- Take 3 tbsp plus a dollop quark - but I’d have used natural yoghurt if I’d had it
- Prepare Good pinch of sea salt and black pepper
Return the browned lamb to the pan, and stir in tomato paste and. I made this keema , layered frozen peas and added semi cooked basmati rice (flavoured with cinnamon stick, cardoman cloves during the boiling process) on top. Sprinkle browned flaked almonds and sultanas and a few drops of rose water. Hot & Spicy Turkey Keema Curry.
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.
To amp up the fiery hotness of the curry I added some Hot Piquante Peppers by Peppadew, which has become a kitchen cupboard staple. They make cooking and adding flavour to your meals so simple and great to have on hand. If you're not into your spicy food, they also produce a. Add a peeled and diced potato and sauté it with the onions. This will give more thickness to the curry.
So that’s going to wrap it up with this exceptional food cupboard curry no. 1 - turkey and peas keema recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
