Chickpea – Turkey – Curry

Ingredients for 4 servings:

• 50 g almond(s), sliced
• 2 tbsp clarified butter
• 400 g turkey schnitzel, cut into strips
• 1 tbsp curry powder
• 300 g broccoli (frozen or fresh)
• 200 ml vegetable stock
• 1 chili pepper(s), red
• 1 can chickpeas (400 g)
• 200 g cream
• Salt
• pepper
• possibly cornstarch

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Roast the almonds in a dry pan and remove. Heat the lard in the pan and brown the meat. Season with salt and pepper and remove. Sauté the curry in the frying fat. Add the broccoli. Deglaze with stock and sauté for about 2 minutes. Deseed and dice the chili pepper. Drain the chickpeas. Add both to the broccoli and sauté for another 5 minutes. Add the cream and bring to a boil. Season with salt, pepper, and a little more curry powder, if desired. Heat the meat in the sauce. Sprinkle with the almonds. If the sauce is too thin, you can thicken it with a little starch. Side dish: Thai or jasmine rice.