Oriental turkey and vegetable ragout

Ingredients for 4 servings:

• 1 zucchini
• 2 bell peppers, red
• some oil
• 300 g turkey meat, cut into bite-sized pieces
• 1 pack of sheep’s cheese
• 1 handful of parsley
• 2 tbsp, leveled curry
• 1 tsp, leveled allspice
• 1 tsp, leveled cumin
• salt and pepper
• 75 ml cream
• 5 tsp, leveled vegetable broth
• 240 g polenta semolina
• n. B. Sauce thickener

Instructions

Working time approx. 45 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 10 minutes

on polenta

Dice the bell peppers and half the zucchini. Sauté the vegetables in oil and after 5 minutes, add the turkey, cut into bite-sized pieces. Season with curry, allspice, cumin, salt, and pepper. Make up to 250 ml of cream with water, stir in 2 teaspoons of vegetable stock powder, and pour into the pan. Thicken with a sauce thickener if desired and stir in the chopped parsley. Bring 800 ml of water to a boil with 3 teaspoons of vegetable stock powder and simmer with the polenta for 5 minutes. Let it swell for 10 minutes. Finely chop the feta cheese. Serve the polenta with the ragout and sprinkle with the feta cheese.