Curry with turkey and vegetables

Ingredients for 4 servings:

• salt and pepper
• Sugar
• 1 piece(s) ginger root, approx. walnut-sized
• 1 bunch of spring onions
• 600 g turkey schnitzel
• 200 g basmati
• 700 g vegetables, frozen Asian mix
• 2 tbsp oil
• 3 tsp curry powder (Thai)
• 100 g whipped cream
• 1 tsp vegetable broth, instant
• some cornstarch
• Water

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Bring 500ml of salted water to the boil in a saucepan, cover the rice, and simmer for approx. 15 minutes. Bring 200ml of water to the boil in a saucepan, cover the rice, and simmer for approx. 7 minutes. Drain through a sieve and allow to drain slightly. Peel and finely dice the ginger. Clean and wash the spring onions and slice into rings. Wash the meat, pat dry, and cut into strips. Heat the oil in a large pan and sear the meat vigorously, turning occasionally. Add the ginger and spring onions and fry briefly. Sprinkle the Thai curry over the meat and sweat briefly. Deglaze with 250ml of water and the cream, bring to the boil, and stir in the stock. Add the vegetables and bring to the boil. Mix the cornstarch with cold water until smooth; use the amount you like, depending on how thick you want the sauce to be, and use this to thicken the sauce. Season to taste and serve with the rice.