Low carb curry with “fake rice”

Ingredients for 1 servings:

• 100 g cauliflower
• 100 g celeriac
• 100 g turkey breast
• 200 ml coconut milk
• 100 ml whole milk or semi-skimmed milk
• 1 tsp curry paste
• oil
• e.g. salt and pepper
• e.g. paprika powder
• n. B. Caraway

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Roughly chop the cauliflower and shred it in a blender with a few short pulses until it forms a rice-like consistency. If you don’t have a blender, you can also chop the cauliflower finely with a knife (mincing knife) or simply leave it coarsely chopped. Cut the turkey breast into bite-sized pieces and sear over medium heat (I used speed 2 of 3). Dice the celery, add it to the pan, and sear briefly. Add the milk and coconut milk to the pan. Tip: Toss both in the blender beforehand to remove any cauliflower residue. This makes washing up much easier. Add the curry paste and spices. Simmer everything for 20 minutes over medium heat, stirring occasionally to prevent burning. The “rice” reminds me of couscous, but it’s just as delicious. Of course, you can use other vegetables instead of cauliflower and celery, depending on your taste.