John Myers
Ingredients for 4 servings:
- 2 bell peppers, red and green
- 1 zucchini
- 3 carrots
- 250 g peas (frozen)
- ½ can peanuts, roasted, salted
- 400 ml vegetable stock
- ½ can coconut milk
- Oil (peanut oil)
- salt and pepper
- curry powder
- Paprika powder, hot
- 500 g turkey schnitzel
- 3 banana(s), fully ripe
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
Cut the cleaned vegetables into slices or pieces. If using turkey cutlets (not really necessary, we love to eat them without), cut them into pieces and season with salt, pepper, curry, and paprika. Heat the oil in a wok (or frying pan), sear the meat, and set aside on a plate. Briefly fry the vegetables in the same fat. Pour in the stock, add the meat again, and cook with the lid on for about 5 minutes. Add the coconut milk and cook for another 2-3 minutes. Season to taste with the spices; don’t be too sparing with the curry. At the very end, add the sliced bananas and peanuts. We serve this with basmati rice.
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