Coconut milk – fruit – vegetable – curry with turkey à la Marlene

Ingredients for 3 servings:

• 1 small can of mushrooms, sliced
• 1 carrot(s), sliced
• 1 onion(s), chopped
• 2 tbsp bamboo shoots (jar)
• 1 apple, cut into strips, grated
• 1 handful of sultanas
• 2 handfuls of broccoli florets (frozen)
• ½ tomato(s), chopped
• 1 turkey breast, approx. 200 g – 250 g
• 3 tbsp oil (sesame oil)
• 5 tbsp vegetable oil
• 250 ml coconut milk
• 1 tsp chili powder
• 1 tsp turmeric
• 2 tsp curry powder (Indian)
• 1 tsp celery salt
• ½ tsp paprika powder
• 1 tbsp sherry
• 1 tbsp lemon juice concentrate (or juice of 1/2 lemon)
• 1 garlic clove(s), pickled in herb oil
• salt and pepper

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Recipe from the student household – with lots of frozen food and little store-bought

Combine the different types of oil in a wok. Remove the garlic clove from the herb oil and toss it in the oil. Once the oil is hot enough, add the vegetables and fry. Deglaze with a little sherry and season with salt and pepper. Add the turmeric and the grated apple strips mixed with lemon juice; push them right to the top of the wok. Brown the meat in the resulting liquid (add a little oil if necessary). Once browned, add the curry powder, salt, and pepper. Mix well with the vegetables. Then stir in the remaining spices and simmer in the coconut milk. Season again, then add the sultanas. Serve hot with rice.