Vegetable and Poultry Curry

5 from 2 votes
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 280 kcal


  • 1 Red pepper
  • 1 Green paprika
  • 1 Zucchini
  • 4 Carrots
  • 1 bunch Spring onions
  • 1 toe Garlic
  • 0,25 piece Chilli pepper
  • 30 g Fresh ginger
  • 1 bunch Parsley
  • 500 g Turkey breast fillet or optionally chicken breast
  • 2 teaspoon Coconut oil
  • 4 teaspoon Curry powder
  • 1 tablespoon Water
  • 250 ml Low-Fat cream substitute, e.g. oat cream or coconut milk
  • To taste: salt and pepper


  • Wash the peppers and zucchini and cut into small cubes. Clean and wash the carrots and spring onions and cut into thin slices or rings. Peel and finely chop the garlic. Finely chop the chilli as well, it is best to wear gloves. Peel the ginger and grate finely. Wash and finely chop the parsley. Rinse the poultry fillets with cold water, pat dry and cut into strips.
  • Heat 1 teaspoons of coconut oil in a coated pan. Sear the meat vigorously, then add the leek rings, garlic, chilli and ginger and fry with them. Add the salts and 2 teaspoons of curry powder, toss briefly. Then take the meat out of the pan and set it aside in a bowl.
  • Heat 1 teaspoon of fat in the pan again. Add paprika, zucchini and carrots and sauté briefly. Add the water and steam the vegetables over low heat while stirring. Season with salt and pepper.
  • Add the meat to the vegetable mixture. Add the cream substitute, parsley and 2 teaspoons of curry powder and simmer over low heat for 5-7 minutes. Season to taste with salt and pepper. This goes well with whole grain rice.
  • the nutritional value is based on 1 person (340g) Recommended for: obesity breast cancer follow-up diabetes diverticulosis fatty liver Hashimoto gastric bypass metabolic syndrome migraine constipation menopausal symptoms


Serving: 100gCalories: 280kcal
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Written by John Myers

Professional Chef with 25 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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