Rice with turkey in Indian vindaloo sauce

Ingredients for 2 servings:

• oil
• 1 bell pepper(s)
• 500 g turkey breast fillet(s)
• 2 cups of cream
• 1 bunch of spring onions
• Paste (Vindaloo paste)
• 3 some carrots, amount as desired
• Cashew nuts
• 2 servings of basmati rice
• chili
• turmeric
• pepper
• vegetable broth
• Ginger
• coriander
• cardamom

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

simple and alternative vegetarian

As an alternative to the homemade spice mix, you can also use an Asian spice mix. Cut the spring onions into small rings and the turkey fillet into small pieces. Cut the peppers and carrots into small squares or slices. Prepare the rice according to the package instructions. Add the oil to the pan and fry the onions briefly. Add the turkey pieces and fry until crispy. Once they are cooked, add the carrots and fry for 3-4 minutes on medium heat. Add the pepper pieces. Add 1 teaspoon of the vindaloo paste to the pan and stir briefly. Once the meat is cooked, add the whole or crushed cashews. Deglaze with cream and season to taste with the vindaloo paste. Finally, season with the spices and simmer until the rice is done.