Turkey strips with cashew curry

Ingredients for 4 servings:

• 250 g zucchini
• 1 large bell pepper(s), red
• 90 g cashew nuts, salted
• 300 g turkey meat
• 150 ml cream
• ½ bottle of curry sauce
• some parsley
• 4 tbsp oil
• Spice mix, Asian
• curry powder
• salt and pepper
• some water
• 4 servings of rice of your choice

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 15 minutes

totally simple – totally delicious

Cut the meat into thin strips and add to the oil along with the spices and cashew nuts. Mix thoroughly and marinate for about half an hour. It’s best to refrigerate this. Wash the zucchini, slice them, and then cut them into thin strips. Clean the bell pepper and cut it into thin strips. Lightly fry the meat in a large, heated pan without adding any additional fat. Then add the zucchini and bell pepper and cook briefly over low heat. In the meantime, put rice on the heat for 4 people (fine basmati or fragrant rice goes best with it). Deglaze the meat and vegetables with a little water (half a glass), add the cream and curry sauce, mix thoroughly, and season with fresh parsley. Simmer gently with the lid on until the rice is cooked. Tip: To make it look nicer on the plate, I always serve the rice from a glass jar. To do this, simply pour the cooked rice into a small, straight-sided glass of water, press it down slightly, and place a small mound of rice in the center of the plate. Arrange the meat/vegetables around it.