Zucchini curry with turkey

Ingredients for 3 servings:

• 1 large turkey schnitzel
• 2 small zucchini
• 1 onion(s), diced
• 2 tbsp oil
• 1 tsp curry powder
• ¼ liter broth
• 1 tbsp, leveled cornstarch
• 3 tbsp water
• some lemon juice
• 1 pinch(s) of sugar
• 2 tbsp cream
• 1 carrot(s), finely diced

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut the schnitzel into strips about 3 cm long, and thinly slice the zucchini. Heat the oil and briefly sauté the curry. Add the meat, zucchini, and onion and sauté. Pour in the stock and simmer gently for 15-20 minutes. To thicken, mix the starch and water in a cup until lump-free and stir into the boiling dish. Bring the zucchini curry to a boil briefly. Season with lemon juice and sugar. Stir in the cream; do not allow to boil again. Serve the zucchini curry and garnish with the diced carrots. Soaked rice goes very well with it. Variation: Add a jar of mushrooms. Slice them finely and sauté with the meat and vegetables. My little sister and I both learned this recipe in home economics class at school, and it’s one of the few recipes that survived our school years. It’s quite simple and delicious. The quantities given were normally calculated for 4 students, but we usually make a little more.