Easiest Way to Make Tasty Cupboard Curry No. 1 - turkey and peas keema

Cupboard Curry No. 1 - turkey and peas keema. Keema spice blend (curry powder - cumin - turmeric - coriander. Keema basically means minced meat curry. You can use any kind of ground meat to make this masala recipe.

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. You can cook Cupboard Curry No. 1 - turkey and peas keema using 13 ingredients and 7 steps. Here is how you achieve it.

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

1. Prepare 2 tbsp of vegetable oil.
2. You need 2 of onions, chopped.
3. It's 2 of green chilies and 1 red chili, chopped with seeds left in.
4. You need 500 g of turkey mince.
5. It's 2 tbs of garlic and ginger paste.
6. It's 2 tsp of ground turmeric.
7. Prepare 2 tsp of garam masala.
8. You need 1 tsp of ground coriander.
9. It's 1 tsp of ground cumin.
10. It's 1 can of chopped tomatoes.
11. You need 200 g of Frozen peas.
12. You need 3 tbsp of plus a dollop quark - but I’d have used natural yoghurt if I’d had it.
13. Prepare of Good pinch of sea salt and black pepper.

Add the cooked turkey, fold in and simmer to heat through. 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.

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

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..

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. "Keema Matar", meaning spiced mince with peas is a traditional South Asian dry-style curry that's simple to make, but really flavourful. We've sourced and blended all of the unique flavour ingredients to make our authentic Lamb Keema Matar. We bring these all together in a recipe kit, which consists. 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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