Vegetable turkey curry

Ingredients for 2 servings:

• 250 g turkey breast, cut into large cubes
• Oil for marinating and frying
• 1 tbsp butter
• 1 medium-sized onion(s), chopped
• 1 garlic clove(s), finely chopped
• 75 g leek, in fine rings
• 1 carrot(s), thinly sliced
• 75 g red bell pepper(s) cut into short strips
• 75 g bell pepper(s), yellow, cut into short strips
• 60 g pea pod(s), frozen, cut diagonally
• 60 g zucchini, cut into half slices
• 2 tomatoes, peeled and diced
• 75 ml vegetable stock
• 1 tbsp, heaped curry powder
• 125 ml coconut milk
• salt and pepper
• e.g. lemon juice
• 1 tsp, heaped thyme leaves
• tsp, heaped parsley, chopped

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

also very tasty as a vegetarian

Season the turkey breast cubes with pepper and marinate in the oil. Sauté the onion, garlic, and all the vegetables in butter in a large pan. Pour in the vegetable stock, sprinkle with the curry powder, and simmer covered for about 8-12 minutes until al dente. Stir in the coconut milk. Season with salt and pepper and generously season with lemon juice. Fry the turkey breast pieces until golden brown, then add them to the curry pan and let them marinate for 4-6 minutes. Serve the curry on warmed plates and sprinkle with thyme and parsley. Rice goes well with the dish.