Cupboard Curry No. 1 - turkey and peas keema

Name: Cupboard Curry No. 1 - turkey and peas keema
Total time: 3600 s
Yield: 4 servings
Cuisine: British
Ingredients: 2 tbsp vegetable oil; 2 onions, chopped; 2 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; Good pinch of sea salt and black pepper

John A @JohnA

Essex

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.

The main criterion was that I wanted to use only stuff in our larder, fridge or freezer. So, for example, I used some Indian garlic and ginger paste rather than fresh individual coz I’d no ginger in. If I’d had any fresh coriander, I’d have used it as a garnish.

Leftovers freeze well.

John A @JohnA

Essex

Leftovers freeze well.

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Ingredients

55-60 minutes including prep

4 servings

2 tbspvegetable oil
2onions, chopped
2green chilies and 1 red chili, chopped with seeds left in
500 gturkey mince
2 tbsgarlic and ginger paste
2 tspground turmeric
2 tspgaram masala
1 tspground coriander
1 tspground cumin
1 canchopped tomatoes
200 gFrozen peas
3 tbspplus a dollop quark - but I’d have used natural yoghurt if I’d had it
Good pinch of sea salt and black pepper

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Steps

55-60 minutes including prep

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.

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John A @JohnA

on March 31, 2020 18:57

Essex

I use fresh, locally-sourced and seasonal ingredients wherever possible and seek to avoid food waste with my “Use-up” recipes. #WastenotWantnotMy wife and I love travelling and exploring different cuisines but never under-estimate traditional British cooking: every country has something to offer, including in the field of home cooking. Cookpad UK Ambassador.