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

Hello everybody, hope you are having an amazing 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 food recipes. 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 meals in the world. It is simple, it’s quick, it tastes delicious. It is appreciated by millions every day. Cupboard Curry No. 1 - turkey and peas keema is something that I’ve loved my entire life. They’re fine and they look fantastic.

Try this tasty and easy to make Turkey keema. You can serve with Indian bread or rice. In the video I showed how to cook in Instant pot. Keema spice blend (curry powder - cumin - turmeric - coriander.

To begin with this particular recipe, we must 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 can achieve that.

The ingredients needed to make Cupboard Curry No. 1 - turkey and peas keema:
  1. Make ready 2 tbsp vegetable oil
  2. Prepare 2 onions, chopped
  3. Prepare 2 green chilies and 1 red chili, chopped with seeds left in
  4. Take 500 g turkey mince
  5. Take 2 tbs garlic and ginger paste
  6. Take 2 tsp ground turmeric
  7. Make ready 2 tsp garam masala
  8. Prepare 1 tsp ground coriander
  9. Make ready 1 tsp ground cumin
  10. Get 1 can chopped tomatoes
  11. Make ready 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. Get Good pinch of sea salt and black pepper

Add chili powder, cumin, coriander, turmeric, and salt; stir thoroughly. Keema curry is a traditional, spiced curry that blends flavours of cumin, cassia, cardamom and coriander to create a dish full of flavour and aroma. Top with fresh coriander and serve with steamed basmati rice, naan bread and mango chutney. Try this delicious recipe for a keema curry cooked with Quorn Mince, peppers, onions, peas and coriander.

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.

Top with fresh coriander and serve with steamed basmati rice, naan bread and mango chutney. Try this delicious recipe for a keema curry cooked with Quorn Mince, peppers, onions, peas and coriander. Never had a Keema curry before so a new try for us. We had no Korma paste so used Tikka Masala paste instead and it. Also known as Keema or Queema, Kheema is a Urdu word for minced meat such as chicken, lamb, beef, etc.

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