Turkey curry in a loaf of bread

Ingredients for 4 servings:

• 1 kg turkey breast fillet(s) (alternatively chicken breast fillet)
• 1 large onion(s)
• 1 large garlic clove(s)
• 1 carrot(s)
• 50 g celeriac
• ½ stalk(s) leek
• 3 tbsp oil
• salt and pepper
• 1 tsp black cumin
• 1 ½ can mushrooms (drained weight 230 g) or 400 g fresh
• 350 g yogurt (preferably not low-fat)
• 200 g whipped cream or soy cream
• 2 tsp, heaped curry powder
• ½ tsp cumin powder
• 1 tbsp Tomato paste (optional)
• 1 round loaf(s) or more (optional)

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour

for 4 – 6 servings

Cut the meat into bite-sized pieces. Chop the onion and garlic. Halve and slice the carrot. Dice the celery and slice the leek. Bring a pot of water to a boil, add the chopped vegetables, and cook for 3 to 5 minutes. Then pour into a colander and drain. Heat 3 tablespoons of oil in a large pan and brown the meat. Add the onion and garlic and sauté briefly. Then add the drained vegetables, mix everything together, and season generously with pepper and salt and a teaspoon of black cumin. Stir again and then add the (canned) mushrooms to the pan. (If using fresh mushrooms, add them along with the onions.) Fry everything for another 3 minutes, then stir in the yogurt and heavy cream (or the soy version) and season with curry powder and cumin. Optionally, add a large tablespoon of tomato paste. Stir everything thoroughly and simmer over medium heat for 8 to 10 minutes. Then remove from the heat and serve in the hollowed-out bread or on a plate.