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Turkey curry with Hokkaido pumpkin

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Ingredients for 4 servings:

  • 200 g turkey fillet(s)
  • 1 large onion(s), diced
  • 2 m.-large peppers
  • 1 small Hokkaido pumpkin(s)
  • 100 ml coconut milk
  • 100 ml vegetable stock
  • 100 g sugar snap peas
  • 2 cups rice
  • curry
  • Paprika powder
  • salt and pepper

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 15 minutes

Sauté the onions and meat in a little oil and season. Chop the pumpkin and bell peppers into small pieces and add them. Simmer everything on low heat until the vegetables are soft. Deglaze with coconut milk and stock and season well. Briefly blanch the snow peas in a little water. Prepare the rice according to the package instructions.

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Written by John Myers

Professional Chef with 29 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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