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

Hey everyone, it is Louise, welcome to my recipe page. 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 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 foods in the world. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. Cupboard Curry No. 1 - turkey and peas keema is something which I’ve loved my entire life. They’re fine and they look wonderful.

Keema spice blend (curry powder - cumin - turmeric - coriander. Try this keema curry sauce with lamb keema or perhaps try another. It will still taste just like those you get at the best curry houses.

To begin with this 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 that.

The ingredients needed to make Cupboard Curry No. 1 - turkey and peas keema:
  1. Get 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. Prepare 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. Take 1 tsp ground coriander
  9. Get 1 tsp ground cumin
  10. Get 1 can chopped tomatoes
  11. Prepare 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

This mild and creamy leftover Christmas turkey curry is quick and tasty and uses mainly store cupboard spices. Pack it with veg and chilli to revive you. Stir in the yoghurt, cream and lemon juice. Add the cooked turkey, fold in and simmer to heat through.

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.

Sprinkle with coriander leaves and serve. Curried Turkey Rice Bowl is a spicy turkey curry using mince/ground turkey, peas and Indian spices. Served with brown rice/roti/quinoa/cauliflower rice for a First thing first, you need to make the turkey curry using the listed ingredients. One-pot Curried Ground Turkey—ground turkey sautéed with onions and garlic, then simmered with Indian seasonings, potatoes, tomatoes, and peas. Ground turkey has to be one of my favorite meats to work with.

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