Low-carb turkey curry

Ingredients for 3 servings:

• 600 g turkey breast fillet(s)
• 200 g bamboo shoot(s) from the jar
• 300 ml chicken broth from the jar
• 200 ml coconut milk
• 50 g ginger root
• 1 stalk(s) Celery
• 2 small carrots
• 1 small bell pepper
• 3 tbsp, leveled curry powder
• 50 g shiitake mushroom(s) from the jar
• 3 tsp soy sauce, possibly gluten-free
• some Himalayan salt or sea salt
• some chili flakes
• 3 tsp coconut oil or other
• 3 leaves of garlic, alternatively 1 clove of garlic

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

with coconut milk and ginger, super delicious

Bring the chicken stock, soy sauce, and coconut milk to a boil in a saucepan. Meanwhile, dice the turkey breast fillet and add to the boiling stock. Let it simmer over low heat for about 10 minutes. While the meat is simmering, finely dice the peeled ginger and celery, thinly slice the carrots, and finely strip the bell pepper. Drain the bamboo shoots and mushrooms well, and cut the mushrooms into small pieces. Sauté the celery, ginger, garlic (if using), and curry powder with coconut oil in a pan. Then add the carrots, mushrooms, bamboo shoots, and bell pepper. Fry briefly, then add to the pan with the meat and stock. Finely chop the garlic and add. Season to taste with chili and salt. Bring to a boil, then simmer over low heat for about 5-10 minutes (depending on the size of the meat) until cooked to a finish. Low-carb eaters can serve it with shirataki noodles, for example; non-low-carb eaters can serve it with rice, for example. If the sauce is too runny, you can thicken it with a little starch.