Turkey strips with spinach in mango-pepper-coconut sauce

Ingredients for 8 servings:

• 1 kg turkey breast
• 500 g leaf spinach
• 1 m.-large zucchini
• 1 bell pepper(s), red
• 1 can of mango puree or mango slices, approx. 425 g
• 1 can coconut milk, approx. 400 ml
• 1 onion(s), red
• 3 garlic cloves
• 25 g ginger
• 200 ml white wine
• 1 cup bulgur, approx. 150 g
• ½ tsp sambal oelek
• some chicken broth
• n. B. salt and pepper, black
• n. B. Paprika powder, sweet
• e.g. Paprika powder, hot
• n. B. cumin powder
• e.g. turmeric powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Cut the turkey breast into small strips, approximately 2 cm long. Sear in a pan with a little hot oil (preferably in several small batches), then remove from the pan. Puree the bell pepper, mango, ginger, and garlic cloves with a hand blender. Dice the red onion and zucchini and sauté in the pan. Roughly chop the fresh spinach leaves and add them. Deglaze with the white wine. Add the bell pepper and mango puree. Add the coconut milk and mix well. Season to taste with chicken stock, sambal oelek, and the spices. Let it simmer briefly, then thicken lightly with cornstarch if desired. Bring the bulgur wheat to a boil with twice the amount of lightly salted water and let it simmer for 7 minutes.