Vegetable turkey curry

Ingredients for 4 servings:

• 2 bell peppers, red and yellow
• 1 zucchini
• 2 carrots
• 1 bunch of spring onions
• 1 chili pepper(s)
• 1 garlic clove(s)
• 30 g fresh ginger
• 1 bunch parsley, fresh
• 500 g turkey breast fillet(s)
• 2 tsp coconut oil
• 4 tsp curry powder
• 250 ml soy cream (Soy Cream Cuisine), low-fat, alternatively coconut milk
• 1 tbsp water
• salt and pepper

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

Wash the bell peppers and zucchini and cut into bite-sized pieces. Chop the carrots and spring onions into small pieces or slice them into rings. Chop the garlic and chili pepper. Peel and finely grate the ginger. Wash and finely chop the parsley. Rinse the turkey breast fillets with cold water, pat dry, and cut into strips. Heat 1 teaspoon of coconut oil in a non-stick pan and sear the meat vigorously, but not for too long so it doesn’t become tough. Then add the leek rings, garlic, chili, and ginger and sear briefly. Season with salt to taste, add 2 teaspoons of curry powder, and toss briefly. Then remove the meat from the pan and set aside in a bowl. Briefly sauté the bell peppers, zucchini, and carrots in another teaspoon of coconut oil. Add the water and sauté the vegetables over low heat, stirring constantly. Season with salt and pepper to taste. Return the meat to the vegetable mixture, add the soy cream, parsley, and another 2 teaspoons of curry powder, and simmer over low heat for 5-7 minutes. Season with salt and pepper one last time. This dish goes well with rice, but it tastes delicious on its own, too.