Autumnal turkey strips with pumpkin

Ingredients for 4 servings:

• 600 g turkey schnitzel or turkey breast in one piece
• 800 g Hokkaido pumpkin(s) or butternut squash or your favorite variety
• 2 onions
• 1 clove(s) garlic
• 2 tbsp clarified butter
• 500 ml chicken broth or vegetable broth (can also be instant)
• 1 shot of white wine
• 1 tbsp curry powder or 2 tbsp, spiciness to your taste
• 2 tbsp tomato paste
• 1 tsp coriander seeds, preferably freshly ground
• 1 small chili pepper(s)
• 100 ml cream, as desired
• 1 class can/n corn or frozen corn
• e.g. nutmeg, freshly grated
• some salt and pepper from the mill

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Suitable for families, simple, quick, easy to prepare, and children will also enjoy it!

Shred the turkey cutlets into thin strips, peel the pumpkin, depending on the type, or cut it into cubes (unpeeled). Dice the onions and chop the garlic. Briefly and vigorously fry the meat strips in 1 tablespoon of hot clarified butter, then remove from the pan. Add the diced onions and garlic to the pan and sauté until translucent. Add the curry powder, coriander, chili pepper, and tomato paste one after the other and sauté gently. Be careful not to let it burn, or it will become bitter! Deglaze with a splash of white wine and reduce slightly. If you’re bringing children along, you can also deglaze with orange juice. Add the pumpkin cubes and sauté them as well. Then top up with stock – just enough to cover the pumpkin. Simmer gently for about 10 minutes. If you like, add a small can of corn kernels to the dish and pour in the cream. Then return the meat strips to the pan and simmer gently for another 5 minutes. Add a little more broth if desired. The pumpkin will break down slightly during cooking, giving the dish a natural consistency. If it’s too runny, add cornstarch or a sauce thickener. Season to taste with salt, pepper, and nutmeg and serve with rice or noodles.