Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, cupboard curry no. 1 - turkey and peas keema. It is one of my favorites food recipes. This time, I am going to make it a 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 current trending meals on earth. It is enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. Cupboard Curry No. 1 - turkey and peas keema is something which I’ve loved my entire life. They are fine and they look fantastic.
Keema spice blend (curry powder - cumin - turmeric - coriander. Try this tasty and easy to make Turkey keema. You can serve with Indian bread or rice.
To get started with this recipe, we must prepare a few components. You can have cupboard curry no. 1 - turkey and peas keema using 13 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Cupboard Curry No. 1 - turkey and peas keema:
- Prepare 2 tbsp vegetable oil
- Get 2 onions, chopped
- Make ready 2 green chilies and 1 red chili, chopped with seeds left in
- Get 500 g turkey mince
- Get 2 tbs garlic and ginger paste
- Take 2 tsp ground turmeric
- Prepare 2 tsp garam masala
- Make ready 1 tsp ground coriander
- Take 1 tsp ground cumin
- Get 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
- Make ready Good pinch of sea salt and black pepper
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. It's lean, takes to spices well, and is relatively inexpensive. The Quorn keema went down really well with my family.
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.
My kids didn't have a clue it wasn't meat. Quorn worked so well with with the spices and other ingredients in this Quorn keema. 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. Often served with pitta breads, pilau rice or homemade bombay potatoes, which are easy to make yourself. For a complete one pot recipe, add. i no its mince meat with peas but want to no what source goes in not in to hot sources would like a good mild source.
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