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🍽️ Creamy Turkey and Vegetable Curry

755 kcal · 30 min · 4 servings

Ingredients

• 500 g turkey breast fillet
• 1 stalk leek (medium)
• 1 red bell pepper
• 2 tbsp butter
• 2 tbsp oil
• salt
• pepper (from the mill)
• 1 tsp curry powder
• 200 g coconut milk (can, unsweetened)
• 200 ml chicken broth
• 400 g rice

Instructions

1. 1. Cook the rice according to the package instructions.
2. 2. Wash the meat and pat it dry with a kitchen towel.
3. 3. Cut the meat into bite-sized strips.
4. 4. Wash the leek and clean it.
5. 5. Cut the white and light green parts of the leek into rings.
6. 6. Wash the bell pepper and remove the stem.
7. 7. Remove the inside of the bell pepper, including all white membranes and seeds.
8. 8. Cut the bell pepper into strips.
9. 9. Heat butter in a pan.
10. 10. Sauté the prepared vegetables in the hot butter, stirring, for about 5 minutes.
11. 11. Season the vegetables with salt and pepper.
12. 12. Remove the vegetables from the pan and set them aside.
13. 13. Season the meat strips with salt and pepper.
14. 14. Heat oil in the same pan.
15. 15. Fry the meat in the hot oil for about 3 to 4 minutes, turning to brown on all sides.
16. 16. Sprinkle curry powder over the meat and stir briefly.
17. 17. Add the previously removed vegetables back to the meat in the pan.
18. 18. Pour coconut milk and broth over the mixture.
19. 19. Let the curry simmer for about 4 minutes.
20. 20. Serve the curry together with the cooked rice.

Nutrition per serving

• kcal: 755
• Protein: 44 g · Fett/Fat: 27 g · Carbs: 83 g