Carrot – Leek – Curry

Ingredients for 4 servings:

• 750 g leek
• 400 g carrot(s)
• 400 g turkey breast fillet(s)
• 2 tbsp lemon juice
• 3 tsp curry powder, medium hot
• 2 garlic cloves (squeezed)
• 4 tbsp soy sauce
• 2 tbsp oil
• salt and pepper
• Spice mix (Chinese spice to taste)
• 50 g cashew nuts (roasted, coarsely chopped)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 35 minutes

well-known vegetables in a different way

Wash and trim the leeks. Cut into approximately 7cm long pieces and halve them lengthwise. Press the cut sides onto the work surface and slice into thin strips. Peel the carrots and finely grate them using a vegetable grater (or julienne cutter). Cut the turkey breast into slices, then into strips. Mix with lemon juice, curry powder, garlic, and soy sauce and let it marinate for 30 minutes. Heat oil in a wok or large pan and fry the marinated meat for 1-2 minutes, then remove. Then fry the prepared vegetables in the remaining fat for 2-3 minutes, turning occasionally. Mix in the turkey, sprinkle with the cashews, and serve. The cooking time for the vegetables depends on personal taste and can be adjusted depending on the desired firmness. This dish also tastes good with rice, but you should also make a sauce to go with it. Simply add 1/4 liter of chicken broth, 2 tablespoons of tomato paste, season again and thicken with a little cornstarch.