Turkey curry

Ingredients for 3 servings:

• 600 g turkey breast
• 300 g cauliflower
• 300 g carrot(s)
• 3 spring onions
• ½ bunch coriander leaves
• 1 piece(s) ginger root, approx. 30 – 40 g
• 1 red chili pepper(s)
• 100 ml instant chicken broth
• 1 can coconut milk
• 1 tbsp oil
• 1 tbsp curry paste
• salt and pepper

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

with carrots, cauliflower and coconut milk

Peel and wash the carrots, halve them lengthwise, and cut into pieces. Trim the cauliflower, cut them into small florets, and wash it. Trim the spring onions, slice 2 green leeks lengthwise into thin strips, and place them in cold water. Cut the rest into fine rings. Wash the coriander, pat it dry, and remove the stalks. Finely chop half of the coriander, reserving the rest for garnishing. Peel and finely chop the ginger. Split the chili pepper, remove the seeds, and cut into small cubes. Cut the turkey into thin strips. Heat 1 tablespoon of oil in a pan. Sear the turkey strips, stirring constantly. Season with salt and pepper. Add the carrots, cauliflower, and spring onions to the pan and fry for about 4 minutes. Deglaze with the chicken stock. Stir in the coconut milk, curry paste, diced ginger, coriander, and diced chili, and cook for about 5 minutes. Serve the finished turkey curry on plates and garnish with the reserved coriander leaves and leek stalks. Serve with rice.