Turkey curry goulash

Ingredients for 4 servings:

• 500 g turkey schnitzel
• ½ head of cauliflower
• 350 g broccoli
• 1 m.-sized onion(s)
• 1 clove(s) garlic
• 10 g fresh ginger
• 750 ml instant chicken broth
• 250 g cherry tomatoes
• 100 g crème fraîche (crème légère)
• 1 tbsp curry powder
• salt and pepper
• 2 tbsp sauce thickener, light

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

with lots of vegetables, for light cuisine

Trim and wash the cauliflower and broccoli, and divide into florets. Peel the onion, garlic, and ginger, then finely dice everything. Rinse the meat, pat dry, and dice it. Heat the oil and fry the meat until golden brown. Add the onion, garlic, and ginger and sauté, seasoning with salt and pepper. Sprinkle with curry powder and sauté while stirring, then deglaze with the stock. Add the cauliflower and broccoli, bring to a boil, then simmer covered for about 8 minutes (caution: the vegetables will soften quickly). Trim and quarter the tomatoes, then add them to the goulash at the end, simmering gently once more. Stir in the crème légère and thicken with a sauce thickener. Season to taste with salt and pepper. Serve with rice.