Asian turkey goulash

Ingredients for 4 servings:

• 3 carrots
• ½ head of cauliflower
• 2 chili peppers
• 1 bunch lemongrass
• ½ bunch coriander
• 800 g turkey meat
• 2 tbsp tomato paste
• 3 tbsp curry powder
• 2 tsp turmeric
• 250 ml vegetable stock
• 400 ml coconut milk
• 250 g basmati rice
• 1 spring onion(s)
• 100 g peas, frozen
• 2 tbsp sauce thickener, light

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Halve the carrots lengthwise and cut into pieces. Remove the stalks from the cauliflower florets. Deseed the chili and cut into rings. Cut the lemongrass lengthwise and flatten with the back of a knife. Roughly chop the coriander. Dice the meat, wash it, and pat it dry. Heat the oil in a roasting pan. Brown the meat and season with salt and pepper. Add the tomato paste, lemongrass, 2 tablespoons of curry powder, and 1 teaspoon of turmeric and sauté briefly. Deglaze with the stock and coconut milk. Add half of the coriander and the chili and cook over low heat for about 20 minutes. Prepare the basmati rice according to the package instructions. Add the carrots and cauliflower to the goulash 8-10 minutes before the end of the cooking time. Slice the spring onion into rings, and add the peas 4 minutes before the end of the cooking time. Stir in the sauce thickener and bring to a boil. Mix the rice with 1 tablespoon of curry powder and 1 teaspoon of turmeric. Season the goulash with salt, pepper, and a little sugar. Garnish with the remaining coriander.