Cupboard Curry No. 1 - turkey and peas keema

Name: How to cook Cupboard Curry No. 1 - turkey and peas keema - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

John A

Cupboard Curry No. 1 - turkey and peas keema

We do like our curries so I decided to see what I could make from what I had readily to hand. Twas accompanied by Cupboard Curry No. 2 (qv) and brown basmati rice but appropriate breads, etc. and chutneys would also be good.

Ingredient

Food ration :

4 servings

Cooking time :

55-60 minutes including prep

2 tbsp

vegetable oil

onions, chopped

green chilies and 1 red chili, chopped with seeds left in

500 g

turkey mince

2 tbs

garlic and ginger paste

2 tsp

ground turmeric

2 tsp

garam masala

1 tsp

ground coriander

1 tsp

ground cumin

1 can

chopped tomatoes

200 g

Frozen peas

3 tbsp

plus a dollop quark - but I’d have used natural yoghurt if I’d had it

Cooking instructions

* 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.

* Step 2

Add the chilies and garlic & ginger paste and fry until a pleasant aroma develops.

* Step 3

Add the mince, stirring well to beak down any lumps and brown - two or three minutes.

* Step 4

Add the spices and fry for a further minute.

* Step 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.

* Step 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.

* Step 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.

Note: if there is a photo you can click to enlarge it