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Pumpkin Curry with Turkey Fillet Strips and Ebly Rice

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Pumpkin Curry with Turkey Fillet Strips and Ebly Rice

The perfect pumpkin curry with turkey fillet strips and ebly rice recipe with a picture and simple step-by-step instructions.

  • 2 bag Ebly rice
  • 600 g Pumpkin meat
  • 1 Chilli pepper
  • 100 g Dried apricots soft fruits
  • 100 g Shallots
  • 2 Garlic cloves chopped
  • 1 piece Fresh ginger
  • 2 tbsp Oil
  • 125 tbsp Tomato paste concentrated three times
  • 1 tbsp Curry
  • 150 ml Vegetable broth
  • 400 ml Unsweetened coconut milk
  • 3 Lemongrass stick
  • 100 g Cashews
  • 12 Pc. Cocktail tomatoes
  • Chopped parsley until smooth
  • Salt and pepper
  • Sugar
  • Lime fruit juice
  • 250 g Turkey fillet in strips
  1. Cut the turkey fillet into attractive strips, season and fry. Then take it out of the pan and keep it warm.
  2. Cut the pumpkin flesh into bite-sized cubes. Wake and core the chilli pepper and cut into fine strips. Cut the apricots into fine strips. Peel shallots, garlic and ginger, dice finely and sauté in oil until translucent.
  3. Add the pumpkin pieces, tomato paste and curry and fry briefly. Pour in the vegetable stock and coconut milk, add the chilli pepper, lemongrass and apricots and simmer everything together for 15 minutes.
  4. In between, roughly chop the cashew nuts and toast them in a pan without fat / oil.
  5. Wash the cocktail tomatoes and parsley. Roughly chop the parsley. Add turkey, tomatoes and parsley to the curry, season with salt, pepper, sugar and lime juice.
  6. Now arrange the curry with the rice and nuts.
Dinner
European
pumpkin curry with turkey fillet strips and ebly rice

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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