John Myers
Ingredients for 4 servings:
- 700 g cauliflower
- 600 g turkey breast fillet(s)
- 350 g mushrooms, brown
- 400 ml light coconut milk
- 400 g carrot(s)
- 200 g sugar snap peas
- 1 bunch of spring onions
- some salt and pepper
- some herbs
- lots of curry powder
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes
Low carb, with cauliflower rice
First, wash the turkey breast fillets, pat them dry, and then dice them. Fry the turkey breast fillets in a pan until golden brown. Meanwhile, slice the mushrooms and add them. Deglaze with the coconut milk. Season the sauce with salt, pepper, herbs, and curry powder. Don’t skimp on the curry powder. Cut the leeks into small rings and set them aside. Wash the cauliflower and separate the florets. Puree them in a food processor until it resembles rice. Place the “fake rice” in a microwave-safe container and cook it in the microwave for 5-8 minutes at full power. Stir it occasionally. Be sure to cover it while microwaved. This will keep it nice and moist. Season with salt, pepper, and herbs. Once the sauce is boiling, add the carrots, leeks, and snow peas. Now let everything simmer for another 5 minutes. I use a small coffee cup to tip the “fake rice” onto a plate. Then I arrange the sauce around it. The cauliflower absorbs the sauce wonderfully. As an alternative to vegetables, you can also prepare the dish with fruit like pineapple or banana.
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