Vegetable pan with sweet and sour turkey

Ingredients for 4 servings:

• 400 g turkey breast fillet(s)
• Rapeseed oil or olive oil
• half a zucchini
• 1 bell pepper
• 1 onion(s)
• 1 carrot(s)
• 1 tsp mango chutney
• 1 tsp tomato paste
• coriander
• turmeric
• curry
• cumin
• Soy sauce
• salt and pepper
• oregano
• Herbs of Provence, from the mill

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Low-carb

Cut the turkey breast into bite-sized pieces. Cut the vegetables into bite-sized pieces, then marinate with soy sauce, oil, all the spices, and a teaspoon of mango chutney. Finely chop the onion. Brown the turkey breast in a little hot oil over medium heat. Add the coriander, turmeric, curry powder, salt and pepper, herbs, and a dash of soy sauce. Add the onions to the meat and fry until translucent. Add the vegetables and simmer with a teaspoon of tomato paste for 5-10 minutes until well blended and a nice color. Season to taste. If you like, you can add chili flakes or chili-garlic seasoning for a little extra spice. For my son, I like to cook some rice with it, which I refine with tomato paste and spices.