John Myers
Ingredients
Ingredients for the pumpkin
- 1000 g Hokkaido pumpkin
- 5 Spring onion
- 5 Rapeseed oil for frying
- 500 ml Water
- 2 tbsp Vegetable stock powder or granulated stock
- 1 tbsp Madras curry powder
- 1 large Clove of garlic
Ingredients for the turkey
- 500 g Turkey fillet
- 500 g Salt and pepper
- 500 g Meat seasoning
- 500 g Madras curry powder
- 500 g Rapeseed oil for frying
- 50 ml Chicken broth
And also for the sauce
- 150 g Creme fraiche Cheese
- 1 tbsp Chili sweet and sour sauce
Instructions
preparation
- cut the pumpkin in half and remove the seeds, then cut into large cubes - cut the spring onions into small slices - cut the turkey fillets into thick cubes
Preparing the pumpkin
- Roast the onion in hot oil - add the pumpkin cubes and roast them - add water - add a little salt, pepper and curry to the vegetable stock powder (note in my kb) - press the garlic through the press - cover and cook softly on a low heat
Preparation of turkey meat
- Sprinkle the turkey with salt, pepper and meat seasoning (purely vegetable! Without flavor enhancers!) - then dust very thickly with curry and pat the curry firmly into the meat with your fingers - then fry the meat in hot oil - deglaze with chicken stock - cover Finish cooking for about 10 minutes
Pumpkin curry sauce
- meanwhile we finish the sauce: take about half of the pumpkin cubes out of the pot and puree the remaining half of the pumpkin with creme fraiche and some hot & sweet chilli
serve - decorate - side dishes
- Put the sauce on the preheated plate - put the pumpkin cubes and turkey cubes on top - decorate with a little balsamic cream - rice or a piece of baguette goes very well with it
Nutrition
Serving: 100gCalories: 68kcalCarbohydrates: 2.5gProtein: 5.3gFat: 4g
